Peanuts Recipe
Make Peanuts Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roasted Peanuts
Spiced Variation (optional)
Method
Roasted Peanuts
Prepare brine
In a medium bowl, dissolve 1 tsp kosher salt into 1 cup warm water to make a light brine. Stir until fully dissolved.
Soak peanuts
Add 2 cups raw peanuts to the brine, stir to coat, and let soak for 15 minutes. This helps the salt adhere and seasons the peanuts evenly. Drain well in a colander and pat slightly dry with a towel.
Preheat oven
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Toss with oil
If using oil, toss the drained peanuts with 1 tablespoon neutral oil to help browning and spice adhesion.
Roast
Spread the peanuts in a single layer on the prepared baking sheet. Roast in the preheated oven for 18–22 minutes, stirring or shaking the pan once at the 10-minute mark to promote even browning. Watch closely during the last 5 minutes to avoid burning; peanuts go from golden to burned quickly.
Cool and salt
Remove the baking sheet from the oven and immediately sprinkle any additional salt to taste over the hot peanuts; toss to distribute. Let the peanuts cool completely on the sheet — they will crisp as they cool.
Store
Once cooled, store peanuts in an airtight container at room temperature for up to 2 weeks.
Spiced Variation (optional)
Mix spices
While peanuts are draining, combine 1 tsp smoked paprika, 1 tsp cayenne pepper, 1 tsp ground black pepper, and 1 tbsp brown sugar (if using) in a small bowl and mix well.
Coat peanuts
After tossing peanuts with oil (step above), sprinkle the spice mix over the peanuts and toss until evenly coated.
Roast with spices
Proceed to roast as directed in the Roasted Peanuts section. The spices will toast and adhere during roasting, producing a fragrant, spicy-sweet peanut.