Toasting Peanuts
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Dry Roasted Peanuts
Southeast Asia, Africa - (or anywhere, actually)
Roasted peanuts, whole or crushed, are a much used garnish throughout Southeast Asia and parts of Africa. Pan roasting your own raw peanuts provides a better flavor and softer texture than commercially roasted peanuts. I quite dislike too crunchy commercial peanuts as a garnish, but made this way I like them. See Whole Peanut Garnish for an example.

Of course you can roast peanuts this way just to eat them - and they're still a lot better than commercial. Unroasted raw peanuts are a little bitter and probably very slightly toxic (as most uncooked beans are). If you want them salted you can grind salt to a powder in your spice grinder and tumble the roasted peanuts with it, but I have found these freshly roasted peanuts are so good they don't need salt at all.

1 c Raw Peanuts (1)  
  1. Check your PEANUTS by smell and taste to make sure they have no trace of rancidity, They should have a slight raw bean bitterness but no rancidity.
  2. On a dry griddle or iron skillet roast the Peanuts, turning and stirring very often until lightly browned (they will be spotty). Do not over-brown - the photo shows them as dark as they should ever get. If you have an infrared surface thermometer, keep the surface of the iron at between 420°F/215°C and 440°F/225°C to get the job done as quickly as possible (about 10 minutes). In any case, if you see a wisp of smoke, turn it down. A thin turner, as shown in the photo, is best because it can get under the peanuts and turn them over for the most even roasting.
  3. Pour the Peanuts out on a plate and cool completely before crushing, chopping or storing. Package in an airtight bag or jar and store at a cool temperature. Use within a few days for best results.
  1. Peanuts:   For garnishes you'll want raw blanched (skin-off) peanuts. For general eating I've used unblanched (skin on) Spanish peanuts and they were fine. For details see our Peanuts page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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