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2 cup lightly salted peanuts
1 cup dried tart cherries
2 Tbs Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp seasoned salt, or to taste
1/2 tsp ground cumin
1/4 tsp ground red pepper (cayenne pepper), or to taste
Vegetable oil
Combine peanuts and cherries in a medium bowl. In a small bowl, combine Worcestershire sauce, garlic powder, seasoned salt, cumin and red pepper; mix well. Pour over peanut mixture; stir to coat.
Heat 1 or 2 teaspoons of oil in a large skillet over medium heat. Add peanut mixture. Cook, stirring constantly, 3 to 4 minutes, or until peanuts are light brown. Do not allow mixture to burn. Add more oil, if needed. Remove from heat. Spread on waxed paper or aluminum foil to cool. Store in a tightly covered container.
Servings: 8
Yield: 3 cups
1 cup dried tart cherries
2 Tbs Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp seasoned salt, or to taste
1/2 tsp ground cumin
1/4 tsp ground red pepper (cayenne pepper), or to taste
Vegetable oil
Combine peanuts and cherries in a medium bowl. In a small bowl, combine Worcestershire sauce, garlic powder, seasoned salt, cumin and red pepper; mix well. Pour over peanut mixture; stir to coat.
Heat 1 or 2 teaspoons of oil in a large skillet over medium heat. Add peanut mixture. Cook, stirring constantly, 3 to 4 minutes, or until peanuts are light brown. Do not allow mixture to burn. Add more oil, if needed. Remove from heat. Spread on waxed paper or aluminum foil to cool. Store in a tightly covered container.
Servings: 8
Yield: 3 cups