Chili Roasted Peanuts With Dried Cherries


Recipe courtesy of The Culinary Institute of America Cookbook

Makes 1 pound

  • 2 tablespoons butter
  • ​1 lb raw peanuts
  • ​1 tablespoon chili powder
  • ​2 teaspoons ground cumin
  • ​2 teaspoons ground white pepper
  • ​1 tablespoon salt or to taste
  • ​1/2 teaspoon dried oregano
  • ​1/2 teaspoon cayenne pepper
  • ​1/2 lb dried cherries ( or raisins)

Note: This image shows raisins rather than the added dried cherries.

Chili Roasted Peanuts With Dried Cherries

Chili Roasted Peanuts 

Click image to enlarge


Preheat the oven to 325˚F. Melt the butter in a small sauce pan. Coat the raw peanuts with the melted butter. ​Spread the peanuts on a large baking sheet and lightly toast for about 10 minutes, shaking the pan occasionally.

​Mix together the remaining ingredients, except the cherries (or raisins), in a large bowl. Transfer the toasted peanuts to the bowl and coat with the dry ingredients. Mix in the cherries.

​Cool completely before serving,

Note: ​Can be stored in an airtight container for up to 2 weeks.

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