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| 2 Esslöffel | Worcestershire Sauce |
| 2 Esslöffel | soy sauce |
| 2 | Cloves garlic peeled, sliced |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | cayenne pepper ground |
| 1 Prise | (Large) of freshly ground black pepper |
| 1/4 Teelöffel | ground cumin |
| 2 Prise | tabasco |
| 2 | egg whites |
| 1 | Jar (16 1/2 ounces, about three cups) dry roasted unsalted peanuts |
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(from Helen Witty)
"The firepower of the peanuts (or almonds if you wuld like) can be increased by stepping up the hot red pepper, but be warned - the recipe supplies enough warmth for most palates."
Combine the first eight ingredients in a blender or food processor - blemd well. Add egg whites. Blend. Pour over peanuts and let the peanuts sit at least 30 minutes, stirring them several times.
Preheat oven to 250 in the meantime and oil two baking sheets. Drain the nuts in a seive, reserving the liquid. Spread the nuts out on the baking sheets and bake about ten munutes. Drizzle the extra liquid on the nuts. Bake an additional 15 minutes, turn off oven, stir nuts. Let cool completely while still in oven and store in airtight containers.
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