chili-roasted peanuts with dried cherries

How To Make chili-roasted peanuts with dried cherries

• 1

  Preheat the oven to 300 to 325°F. Melt the butter in a small saucepan; remove from heat. Add the raw peanuts and toss to coat evenly with the melted butter.
• 2

  In a small bowl, mix together the chili powder, cumin, white pepper, salt, oregano, and cayenne; set aside.
• 3

  Spread the peanuts in a single layer on a large sheet pan and lightly toast in the oven for about 10 minutes, shaking the pan occasionally.
• 4

  Transfer the peanuts into a large bowl and coat with the dry ingredients. Mix in the cherries until uniformly blended.
• 5

  Cool completely, then cover and store at room temperature (lasts up to 2 weeks). * Can substitute raisins or dried cranberries in place of the dried cherries, if desired.
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