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Ingredients
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Most Ordered
Method
Most Ordered
- 1
Preheat oven
Preheat the oven to 325°F (163°C). Place a rack in the center of the oven. Line a rimmed baking sheet with parchment paper or use an uncoated baking sheet for best browning and easy cleanup.
- 2
Prep peanuts
Pour 4 cups of raw shelled peanuts into a large mixing bowl. Drizzle 1 tablespoon of neutral oil over the peanuts. Use your hands or a spatula to toss the peanuts until they are very lightly and evenly coated with oil — the coating should be thin, just enough to promote even browning and help any optional seasoning adhere.
- 3
Arrange for roasting
Spread the oiled peanuts in a single, even layer across the prepared baking sheet. Do not overcrowd; a single layer ensures even roasting and crisp texture.
- 4
Roast
Place the baking sheet in the preheated oven and roast for 20–25 minutes total. Stir and turn the peanuts every 7–8 minutes (use a spatula to flip and redistribute) so they brown evenly. Begin checking for doneness at 18 minutes — peanuts are done when they are golden-brown, fragrant, and slightly darker than they appeared raw. Exact time varies with oven and peanut size.
- 5
Cool and crisp
When the peanuts are roasted to your liking, remove the baking sheet from the oven and immediately spread the peanuts out more thinly (if needed) to stop cooking. Let them cool on the sheet at room temperature for 15–20 minutes. Peanuts will continue to crisp as they cool.
- 6
Optional: salt while warm
If you want a salted variation (note: this recipe is unsalted by default), sprinkle sea salt to taste over the warm peanuts and gently toss to distribute so the salt adheres. Use a light hand — start with 1/4–1/2 tsp and add more if desired.
- 7
Finish and store
Once completely cooled, transfer the peanuts to an airtight container. Store at room temperature for up to 2 weeks, or refrigerate for longer shelf life (up to 2 months). For best crunch, do not seal while still warm.