Chili Roasted Peanuts With Dried Cherries Recipes

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.

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.

Steps:

• In a nonstick pan over high heat, toast peanuts for 2 to 3 minutes, shaking pan or stirring often until nuts begin to smell toasty. Pour into a bowl and set aside.
• Decrease heat under pan to medium and sprinkle sugar, cayenne pepper and salt evenly into it. Melt mixture slowly, stirring a bit with a heat-proof silicone spatula. When sugar has melted, add peanuts to pan and coat well. Mixture might clump a bit.
• Pour nuts onto parchment paper. As soon as mixture is cool enough to handle, break apart any clumps of peanuts. Serve with wedges of lime. Squeeze lime over nuts right before eating.

Steps:

• Preheat oven to 300°F. On a rimmed baking sheet, stir together oats, peanuts, coconut, honey, oil, sugar, salt, and egg white until thoroughly combined. Spread in an even layer to edges of sheet. Bake, stirring every 15 minutes, until golden brown, 40 to 45 minutes.
• Stir in cherries, and bake 5 minutes more. Let cool completely before serving or storing.

Steps:

• Heat 1 cup of broth. Place cherries in small bowl. Add hot broth and set aside.
• Heat olive oil in a 4-quart saucepan over medium heat. Add onion; sauté until onion is soft, about 5 minutes. Add garlic and jalapeno; cook 1 minute. Do not brown. Add turkey; cook until it is no longer pink.
• Add bell pepper, chili powder, cumin, coriander, mustard and oregano. Cook over medium-high heat, stirring occasionally, about 2 minutes. Add tomatoes and remaining broth; bring to boil. Reduce heat; simmer, uncovered, about 5 minutes.
• Stir in beans, cilantro and cherry mixture. Continue cooking until thoroughly heated.

Steps:

• Melt the butter in a small sauce pan.
• Coat the raw peanuts with the melted butter.
• Mix together all remaining ingredients (except cherries).
• Toast the peanuts in a 300-325°F oven for about 10 minutes shaking the pan occasionally.
• Transfer the peanuts to a large bowl and toss to coat with the mixed dry ingredients.
• Mix in cherries until uniformly blended.
• Cover and store at room temperature.