CIA Professional Recipes

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The Culinary Institute of America’s online recipe collection offers an extensive assortment of delicious recipes suitable for nearly any occasion. From ethnic-inspired dishes and classic favorites to delectable desserts, you’ll find a host of recipes to choose from.

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CIA Recipes

Chili-Roasted Peanuts with Dried Cherries - Print This Recipe

Chili-Roasted Peanuts with Dried Cherries

Yield: 1 lb / 454 g

 

1 oz / 28 g unsalted butter
1 lb / 454 g raw peanuts
1 tbsp / 6 g mild chili powder
2 tsp / 4 g ground cumin
2 tsp / 4 g ground white pepper
1 tbsp / 10 g salt
½ tsp / 1 g dried oregano
½ tsp / 1 g cayenne
8 oz / 227 g dried cherries (or raisins)

  1. Melt the butter in a small saucepan.
  2. Add the raw peanuts and toss to coat evenly with the melted butter.
  3. Mix together the chili powder, cumin, white pepper, salt, oregano, and cayenne; reserve.
  4. Spread peanuts in a single layer on a large sheet pan and lightly toast in a 300 to 325°F / 149 to 163°C oven for about 10 minutes, shaking pan occasionally.
  5. Transfer the peanuts into a large bowl and coat with the dry ingredients. Mix in cherries until uniformly blended.
  6. Cool completely, then cover and store at room temperature up to 2 weeks.