This sweet and spicy snack is the perfect treat for a holiday buffet table. It is inspired by a Culinary Institute of America. The original recipe uses dried cherries but having none on hand and on a quest to empty my pantry shelves, I used dried cranberries. Their sweet-tart flavor contrasts nicely with the crunchiness of the peanuts and the heat of the spices. If you think the mixture is going to be too spicy use half as much chile powder and cayenne pepper. A handful of these nuts is the perfect accompaniment to a glass of mulled wine but I dare you to stop with one serving. They are that addictive!
CHILI PEANUTS & DRIED CRANBERRIES
2 tablespoons unsalted butter
1 pound unsalted peanuts
1 tablespoon chili powder
2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons cumin
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 cup dried cranberries
- Preheat the oven to 300 degrees.
- Melt the butter in a small saute pan.
- Add the peanuts and toss well to coat.
- Place the peanuts on a rimmed baking sheet and occasionally shaking the pan, toast in the oven for 10 minutes.
- Meanwhile, combine the chili powder, salt, black pepper, cumin, oregano, and cayenne pepper in a small bowl.
- When the nuts are toasted, move them to a large mixing bowl and sprinkle them with the spice mixture. Toss well to combine.
- Add the dried cranberries and stir well.
- All the nuts to cool completely then store them in an airtight container for up to one week.
Yields: 1 pound of nuts