| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| Yield: | approximately 2 pounds roasted peanuts in shell |
Ingredients
- 2 pounds in-shell raw peanuts*
- 2 tablespoons peanut oil
- 1 to 2 tablespoons kosher salt
Instructions
- *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.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 336 |
| Total Fat | 30 g |
| Saturated Fat | 4 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 15 g |
| Cholesterol | 0 mg |
| Sodium | 136 mg |
Reviews
This didn’t work for me AT ALL
I used raw green peanuts – not raw dry peanuts (big difference!)
I roasted mine for well over an hour before they started to get crunchy. Total cook time was about 90 minutes. They still weren’t as crunchy as already roasted peanuts. And there was zero salt flavor passed through the shell to the peanut.
I used raw green peanuts – not raw dry peanuts (big difference!)
I roasted mine for well over an hour before they started to get crunchy. Total cook time was about 90 minutes. They still weren’t as crunchy as already roasted peanuts. And there was zero salt flavor passed through the shell to the peanut.
Alton is a food genius. It’s sad that people can’t follow simple directions and then blame the chef for the outcome of their mistakes. Nowhere in the recipe does it say to use fresh green peanuts, people.
Tries recipe. 40 min in oven with fresh green peanuts. However, I’m curious to get a little sat taste inside the hull??!!
Mistakenly tried recipe with green, freshly dug peanuts. Not a good result! Told by old south Georgia farmer: “Honey, you boil green freshly turned peanuts and you roast harvested dry peanuts. What does Alton Brown know, he’s from Atlanta.” Sorry Alton, love your shows.
Trying the roasted peanuts.
I followed instructions and the end result was a cross between a boiled peanut and a roasted peanut. . . Rather soggy. It ovviously needs more cooking time but the shells were beginning to get overly brown. I might try to put them back into the oven and cover the peanuts with a loose topping of foil. I’m glad I only tried it with a half a pound.
@ol’GrandDad, “””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.
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Read more at: http://www.foodnetwork.com/recipes/alton-brown/roasted-peanuts-recipe.html?oc=linkback
I was given a few bags of uncooked shelled peanuts (Product of China) as a gift. Instead of Kosher Salt, I used Pink Himalayan Salt and used this recipe to roast them. Roasted peanut were outstanding and delicious! Thanks!
I thought the recipe doesn’t make sense. Indeed, the peanuts are soft and have no flavor at all.
Simple and great recipe! Thanks Alton. We can always rely on you to come up with the simple, clean, and easy recipe for the not-so-every day recipes!