Makes 1 pound
Recipe courtesy of The Culinary Institute of America Cookbook
Note: This image shows raisins rather than the added dried cherries. |
Chili Roasted Peanuts With Dried Cherries 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.