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Makes 3 cups.

2 cup lightly salted peanuts
1 cup dried tart cherries
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt, or to taste
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne pepper), or to taste
Vegetable oil

Combine peanuts and cherries in a medium bowl. In a small bow.
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.

Recipe courtesy of the Cherry Marketing Institute


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