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Snack recipe · from the recipe book

Egg-White Glazed Smoky Paprika Peanut Clusters

Crackly, sweet-smoky peanut and oat clusters with a hint of cinnamon and cayenne-like warmth, shattering crisp and snackable.

Egg-White Glazed Smoky Paprika Peanut Clusters

Ingredients

  • 1 cup140 gDry-roasted peanuts, unsalted
  • ½ cup40 gOld-fashioned rolled oats
  • 1 large33 gEgg whites
  • 1½ tbsp packed20 gBrown sugarpacked
  • 2⅛ tsp5 gPaprika (sweet or smoked)smoked
  • ½ tsp1 gGround cinnamon
  • ¼ tsp1 gChili powder
  • ¼ tsp2 gSalt
  • 1⅛ tsp5 gCanola oil

Steps

  1. Preheat the oven to 300°F (150°C) and line a sheet pan with parchment; brush the parchment with the canola oil.
  2. In a small bowl, stir together the brown sugar, smoked paprika, cinnamon, chili powder and salt to make the spice sugar.
  3. In a large bowl, whisk the egg white until frothy and foamy, about 1 minute.
  4. Add the peanuts and oats to the egg white and toss until every piece is coated.
  5. Sprinkle the spice sugar over the peanut mixture and toss again until evenly coated.
  6. Spread the mixture on the prepared pan in a single layer, pressing pieces close together so they form clusters.
  7. Bake 30 to 35 minutes, gently turning the clusters with a spatula halfway through, until deep golden and dry to the touch; the egg coating will be fully cooked and set.
  8. Cool on the pan for 10 minutes to crisp, then break into bite-size clusters. Store airtight up to 1 week.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Egg, Peanuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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