Chili Roasted Peanuts With Dried Cherries Recipes

GARLIC AND CHILI PEANUTS

Steps:

• Heat chilies, garlic, and oil in a heavy skillet until garlic turns golden.
• Stir frequently.
• Remove chilies and garlic, and pour peanuts into oil.
• Stir over medium heat about 5 minutes until slightly browned.
• Sprinkle with salt and chili powder and stir well.
• Remove from heat and store in a covered jar or tin.
• Store at least 24 hours before serving.
• These improve with age.
• Chiles and garlic can be returned to peanut mix if desired for color and flavor.

CHILI ROASTED PEANUTS

Steps:

• Preheat oven to 350-degrees F.
• Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook one minute. Add peanuts and stir to combine.
• Transfer peanuts to baking sheet.
• Bake for 10 minutes (or until brown). Remove from oven and sprinkle with chili powder and toss.
• Cool and then transfer to airtight containers.
• Store at least 8 hours before serving.

CHILI-ROASTED PEANUTS WITH DRIED CHERRIES

Steps:

• 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.