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)
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.
