2 tb Salad oil
1 tb Worcestershire
2 Egg whites
2 lb Unsalted peanuts
3 To 5 T. cayenne pepper
With salad oil, grease two 15x10x1″ jelly roll pans. Preheat oven to 250. In a large bowl beat egg whites until soft peaks form. Fold in cayenne and Worcestershire. Add peanuts and toss until evenly coated. Spread half the peanuts into each pan. Bake 45 minutes, stirring every 15 minutes. Cool on wire rack.