eMail Us . Facebook . Twitter

Sep 25, 2017

Search our Site


Advanced Search

From Our Archives...


Wine X World Headquarters

© Copyright 1997 - 2015
X Publishing, Inc.

home  |   archives   |  about us  |  events  |  media kit  |  

Cajun Peanuts
by Bob Blumer
Magazine Issue: Internet Only
Cajun Peanuts

The perfect accompaniment for before dinner cocktails.

(serves 6)

3/4 t cayenne pepper
1 t dried oregano
2 t dried thyme
1 t garlic powder
1 t freshly ground black pepper
1 t salt
2 t peanut or olive oil
1 lb. plain, shelled, unsalted roasted peanut

1) Preheat oven to 350 degrees Fahrenheit.

2) Grind all the herbs and spices together with a mortar and pestle or in a coffee grinder.

3) In a saute' pan over medium heat, heat the oil. Add the spices and stir for 2 minutes to toast.

4) Remove the pan from heat, add the peanuts and toss until the nuts are coated thoroughly.

5) Arrange the peanuts in a single layer on a baking sheet bake for about 10 minutes or until the nuts are golden, turning once.

E-Mail a Friend

Add Your Comment





Remember my personal information

Notify me of follow-up comments?

Please enter the word you see in the image below:

Back to top

home  |   archives   |  about us  |  events  |  media kit  |  

Sister Sites