Culinary Institute of America Recipe
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Chili-Roasted Peanuts

Chef April Goess ’03 loves this nut mix for the holidays. You’ll go nuts for it too!

Chef’s note: The nuts can be toasted in advance. Store in a plastic bag at room temperature for 3 days, in the refrigerator for 3 weeks, or in the freezer for 3 months.

Source: Modern Buffet Presentation, The Culinary Institute of America.

Chili-roasted Peanuts recipe by The Culinary Institute of America



Makes 4 ounces

  • 3/4 teaspoon salt
  • 1/3 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • Pinch of ground white pepper
  • Pinch of dried oregano
  • 4 ounces peanuts, raw, unsalted
  • 1/4 ounce (1.5 teaspoons) unsalted butter, melted


  1. Preheat the oven to 350 degrees F. In a small bowl, combine the salt, chili powder, cumin, pepper, and oregano.
  2. Distribute the peanuts on a sheet pan and toss with the butter. Toast in the oven, tossing several times, until fragrant and golden, 9 to 14 minutes.
  3. Immediately pour the nuts into the spices and toss to evenly combine.
  4. Cool.

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