Equipment
* optional
Ingredients
Main Ingredients
- 300 g raw shelled peanuts, skin-on or blanched
- 15 ml peanut oil
- 5 g fine sea salt, more to taste if desired
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 183 kcal
- Protein
- 8 g
- Carbohydrates
- 5 g
- Fat
- 16 g
- Fiber
- 3 g
- Sugar
- 1 g
- Sodium
- 199 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 5 g
- Potassium
- 212 mg
- Calcium
- 28 mg
- Iron
- 1.4 mg
- Magnesium
- 50 mg
- Phosphorus
- 113 mg
- Zinc
- 1.0 mg
- Vitamin E
- 2.7 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.04 mg
- Niacin
- 3.6 mg
- Folate
- 72 mcg
- Water
- 2 g
Sources: USDA FoodData Central
Method
Preheat the oven to 160C (320F). Line a rimmed baking sheet with parchment paper.
Place the raw peanuts in a mixing bowl. Drizzle the peanut oil over the top and toss thoroughly until every peanut is evenly coated.
Spread the oiled peanuts onto the prepared baking sheet in a single, even layer to ensure proper air circulation.
Roast in the preheated oven for 15 to 20 minutes. Stir the peanuts thoroughly at the 10-minute mark. Roast until they are visibly golden and emit a rich, nutty aroma.
Remove the baking sheet from the oven. Immediately sprinkle the fine sea salt over the hot peanuts and toss to coat. Let the peanuts cool completely on the baking sheet before eating, as they will crisp up as they cool.
Chef's Notes
- Peanuts experience carryover cooking from their own residual heat after being removed from the oven. Pull them out when they are just slightly lighter than your target color.
- Using peanut oil amplifies the natural flavor profile of the nuts, while providing the perfect medium for the salt to adhere to the surface.
- If storing, always wait until the peanuts are absolutely cool to the touch. Any trapped residual heat will create condensation in your storage container and ruin the crunch.
Storage
Refrigerator: 3 months — Store in an airtight container. Let come to room temperature before eating for best texture.
Freezer: 6 months — Prevents the oils from going rancid over long periods.
Troubleshooting
Peanuts are soft and chewy instead of crunchy.
Cause: The peanuts have not cooled completely, or they were under-roasted.
Fix: If they are completely cool and still soft, return them to a 160C (320F) oven for 3 to 5 more minutes, then cool again.
Prevention: Ensure the roasting time is sufficient and allow the nuts to reach room temperature before eating.
Peanuts taste bitter or burnt.
Cause: Oven temperature was too high or peanuts were left in the oven too long.
Fix: Cannot be fixed. Discard heavily burnt peanuts.
Prevention: Watch closely during the last 5 minutes of roasting and rely on smell as an indicator of doneness.
Cultural Context
Roasted peanuts are a ubiquitous snack across many Asian culinary traditions. They are frequently served as a complimentary pre-meal appetizer at Chinese restaurants, utilized as an aromatic garnish for stir-fries, or enjoyed alongside a cold beverage at lively night markets.
