Chili Roasted Peanuts with Dried Cherries Recipe


  • 2 tablespoons unsalted butter
  • 1 pound raw unsalted peanuts
  • 1 tablespoon mild chili powder
  • 2 tsp ground cumin
  • 2 tsp ground white pepper
  • 2 tsp salt
  • ½ tsp dried oregano
  • ½ tsp cayenne
  • 8 ounces King Orchards dried tart cherries


  1. Melt the butter in a small saucepan. Add the peanuts and stir to coat with the melted butter.
  2. Mix together the chili powder, cumin, pepper, salt, oregano and cayenne in a small bowl; reserve.
  3. Place the peanuts on a large sheet pan and lightly toast in a preheated 300°F oven for about 10 minutes, shaking the pan occasionally. Transfer the peanuts to a large bowl and coat with the dry ingredients. Mix in the cherries until uniformly blended.

Storage: Store the nut mixture in an airtight container.

Adapted The Culinary Institute of America, Hors d’oeuvre at Home (John Wiley & Sons, Inc. 2007)

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