Spanish peanuts, oven roasted
Posted: Sun Sep 20, 2015 5:30 pm
All my life I've loved salted roasted spanish peanuts (shelled). There was a time peanuts were a common crop in this area. Most family farms had a peanut patch somewhere out back. I remember quite well learning how peanuts were harvested as a little guy in my grandfather's peanut patch.
Preheat oven to 400F. Use 1 pound of fresh shelled raw spanish peanuts.
Prepare the pan by lining it with parchment paper. Use the large rectangular pan (cookie sheet?) so there's enough room for the peanuts to spread out so there's only one layer.
Prepare the raw peanuts by placing them in a large resealable (1 gallon size, if available) plastic bag along with a tablespoon or so of (Grapeseed in my case) oil and salt to suit your own taste. Shake the bag vigorously for a couple of minutes or so to evenly distribute the oil and salt, and let them sit for a few minutes before spreading them out on the parchment paper in the pan.
Place them into the oven to cook for 10 minutes at 400 degrees F. Keep a close eye on the peanuts as they start to cook.
You might want to experiment with shorter or longer cooking times and temperatures, depending on your personal preferences for taste, crispness and appearance.
Sometimes I put them back in the oven if I think they might benefit from one more minute of cooking. When these little guys are cooking, it happens very fast, and one minute can make a big difference. Overcooking can ruin the whole batch in just a few brief moments of inattention.
Every few weeks or months I get a craving for some peanuts. Something to do with body chemistry, I suppose.
Enjoy!
Preheat oven to 400F. Use 1 pound of fresh shelled raw spanish peanuts.
Prepare the pan by lining it with parchment paper. Use the large rectangular pan (cookie sheet?) so there's enough room for the peanuts to spread out so there's only one layer.
Prepare the raw peanuts by placing them in a large resealable (1 gallon size, if available) plastic bag along with a tablespoon or so of (Grapeseed in my case) oil and salt to suit your own taste. Shake the bag vigorously for a couple of minutes or so to evenly distribute the oil and salt, and let them sit for a few minutes before spreading them out on the parchment paper in the pan.
Place them into the oven to cook for 10 minutes at 400 degrees F. Keep a close eye on the peanuts as they start to cook.
You might want to experiment with shorter or longer cooking times and temperatures, depending on your personal preferences for taste, crispness and appearance.
Sometimes I put them back in the oven if I think they might benefit from one more minute of cooking. When these little guys are cooking, it happens very fast, and one minute can make a big difference. Overcooking can ruin the whole batch in just a few brief moments of inattention.
Every few weeks or months I get a craving for some peanuts. Something to do with body chemistry, I suppose.
Enjoy!