How To Roast Raw Peanuts At Home – If there’s one ingredient that screams West African cuisine, it’s peanuts. Our famous West African peanut soup, commonly called groundnut soup. They can appear in virtually every meal and be enjoyed in all their forms. Fresh, fried, boiled, you name it.
One of my favorite ways to enjoy peanuts is to roast them. I remember growing up snacking on these incredibly tasty and crunchy roasted peanuts. Vendors will have roasted peanuts and corn in these little carts that they roll down the busy streets and markets. Corn and peanuts. Those who grew up in Cameroon will understand how precious this snack was. They don’t shell the nuts until customers order. They put on quite a show, I tell you. When you order, they dish up the roasted nuts in a bowl. The next thing you see is the guy throwing peanuts in the air and catching them with the bowl like it’s a circus. Oh and not a single nut profit is lost. Yes I said boy because every time I bought this the salesperson was male. On the last two or three puffs, you’ll see husks flying and a distinct clutch of shelled nuts. I swear it’s magical, you have to see it.
How To Roast Raw Peanuts At Home
I love making these at home because I can control the salt and crunch. A great snack to have around and very easy to make. First you need to use the right nuts. After trying a few other varieties, Spanish style peanuts are my favorite. You can buy the raw nuts online or at your local grocery store. When you haven’t made this once at home, you’ll seriously consider buying salted nuts from the store. No more “lightly salted” for one person and “too much salt” for another. So eliminate confusion and decide whether to salt or add other flavors.
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As mentioned before, we are saying with some raw Spanish nuts. Soak in slightly salted water overnight. It’s just like roasting your Thanksgiving turkey. The peanuts soak up the salt water. Taste the raw nuts, they are already delicious even before they are roasted. This will give you an idea of how salty they will be. If they taste too salty, re-soak them for a few hours in plain water. This should help somewhat unless you really did it with the salt.
The temperature and time of the oven will determine how crispy they will be. I’m at home with my little one all day so there’s no rush. It took about an hour and a half for this session. Starts at 250 and then increases to 300 degrees. You can definitely go for shorter times and higher oven temperatures. You may mind Soak overnight, low start slowly cook the peanuts, dry out the water. Gently shake the cookie sheet a few times for even baking. It’s quite an interesting flavor at different stages of roasting. I’m amazed that anyone is left with too many of my flavors.
At one point you get the cooked nut flavor. You want to keep frying them until they are dry enough. Remove from the oven and let cool completely. It is easier to peel.
To peel, I rub them between my palms a few times, the skin comes off easily. I don’t care if they break, this is for home use. Not sure why anyone would care so much about their peanuts not being whole, but oh well… to your own. After this I usually take the tray to the backyard, feed it while blowing to get rid of the skin. Pick and peel them once with skin one more time.
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Voila! Crunchy, lightly salted oven-roasted peanuts. Not only are they a great snack, but they make amazing gifts. Actually, I’m making a bigger group and sending to my friends. This brings back way too many high school memories. I just have to remind them who we are and where we come from once again. At home, a tightly closed plastic bottle of roasted peanuts is a must for a boarding school kid. (All my professional garri drinkers). You can also seal in a glass bottle or mason jar. Make sure it is airtight. Peggy Trowbridge Filippone is a writer who develops accessible recipes for home cooks. Her recipes range from grandma’s favorites to the latest food trends.
Freelance writer and cocktail author Colleen Graham is a seasoned mixologist who loves to share her knowledge of spirits and passion for crafting drinks.
*The daily value in % (DV) tells you how much a nutrient in a food portion contributes to the daily diet. 2,000 calories per day are used for general nutritional recommendations.
There’s no need to wait for the carnival to come to town or hunt down street vendors – you can easily make roasted peanuts at home. It’s incredibly easy to make, and it’s hard to beat the straight-from-the-oven flavor.
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There are really no tricks to roasting nuts. The biggest concern is the timing because you need to roast them in the shell a little longer than nuts that have already been shelled. Either way, it takes about 30 minutes and you’ll be crunching in no time.
The only things you need are peanuts and a shallow baking dish. Raw, dried peanuts are best for roasting. If all you have are green nuts—those that haven’t been dried—you’ll want to boil them instead.
Your dried peanuts can be shelled or shelled. When using peanuts in the shell, sort them before you start. You only want to fry the ones that have clean, unbroken and unblemished shells. Also, they shouldn’t rattle when you shake them.
A convenient snack, these peanuts are perfect for taking on road trips, hiking adventures or days at the beach. Once you learn how to roast nuts, you may start to see other possibilities: It’s a great prep step before making amazing homemade peanut butter. All you need is a food processor and something to sweeten the mixture. Use your butter for an indulgent dessert or simply enjoy the freshest peanut butter and jelly sandwich possible (with homemade jam, of course).
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“This recipe makes packaged store-bought roasted peanuts tasty. It’s worth roasting them at home! Online stores may be your only source of dried, raw, in-shell peanuts; grocery stores may have shelled peanuts available. It’s simple and the cooking time was perfect. The only mess was dealing with the shells, but it’s minimal.” —Colleen Graham
Inside the shell is the actual nut meat covered by a thin, papery skin. If you want to remove it, you save a lot of time and effort by waiting until after the nuts are roasted because the skins dry and come off. Once cooled, the nuts should pop right out of the shell when squeezed between your fingers. Remove the skins from a whole batch at a time by shaking the roasted nuts vigorously in a bowl with a lid. The agitation removes most of the skin and you simply need to pick out the nuts.
Many people prefer the taste of peanuts roasted in the shell. It softens the shell and makes it a little harder to open. If you plan to use the peanuts in a recipe or as a no-mess snack, consider shelling the peanuts before roasting them. For the best of both worlds, roast part of the batch in the shell with a longer cooking time.
I don’t like this at all. It’s not the worst. Sure, this will do. I’m a fan – recommend. Awesome! I love it! Thanks for your rating!
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By clicking “Accept all cookies”, you agree to cookies being stored on your device to enhance site navigation, analyze site usage and assist with our marketing efforts. Oven-roasted peanuts, or as southerners call them, “dried” peanuts, are baked in the oven until toasted and then lightly salted. A great snack for on the go, watching ball games or just sitting on the sofa. An easy snack that you can enjoy in about 30 minutes.
If you’re a peanut fan, like my husband, you’re going to enjoy these freshly roasted peanuts. Plus they taste great. There really is no comparison when it comes to homemade oven roasted nuts.
Roasted (dried) peanuts are incredibly easy to make and in about 30 minutes you’ll be crunching on these delicious little pieces. Roasting peanuts at home is worth the effort, and you’ll be able to taste the difference between store-bought and homemade after the first bite.
This recipe only requires 3 ingredients and there are no special tricks involved. You only need a baking dish, parchment paper (optional) to start, then add nuts, melted butter and salt. That’s it and you’re all set to go.
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→ Allow the nuts to cool completely. They continue to cook afterwards
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