Chili-Roasted Peanuts with Dried Cherries
|Categories:||Other Appetizers, Nuts, Quick & Easy|
|Serves:||Makes 1 lb.|
|1 oz||unsalted butter|
|1 lb||raw peanuts|
|1 Tbsp||mild chili powder|
|2 tsp||ground cumin|
|2 tsp||ground white pepper|
|1/2 tsp||dried oregano|
|1/2 tsp||cayenne pepper|
|8 oz||dried cherries*|
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DirectionsPreheat 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.In a small bowl, mix together the chili powder, cumin, white pepper, salt, oregano, and cayenne; set aside.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.Transfer the peanuts into a large bowl and coat with the dry ingredients. Mix in the cherries until uniformly blended.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.