Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Peanut Gallery
Save Recipe Print
Roasted Peanuts
Total:
40 min
Prep:
5 min
Cook:
35 min
Yield:
approximately 2 pounds roasted peanuts in shell
Level:
Easy
Total:
40 min
Prep:
5 min
Cook:
35 min
Yield:
approximately 2 pounds roasted peanuts in shell
Level:
Easy

Ingredients

Directions

*Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.

Preheat the oven to 350 degrees F.

Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.

Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.

If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

My Private Notes

Add a Note
More from:

Happy Hour

Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Roasted Jalapeno Margarita

Recipe courtesy of Guy Fieri

Roasted Corn Quesadillas

Recipe courtesy of Guy Fieri

Queso Fundido With Roasted Poblano Vinaigrette

Recipe courtesy of Bobby Flay

Beer Battered Fish and Roasted Fries

Roasted Garlic-Asiago Dip With Cheese Crackers

Recipe courtesy of Anne Burrell

Roasted Oysters in Beer with Home-Made Hot Sauce

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories