Saturday, September 8, 2012

Roasted Peanuts

Peanuts have many uses and I like to roast my own.  I use peanuts on some desserts such as ice cream or on salads.

Roasted Peanuts  


Raw peanuts (with or without the skin), shells removed


1) Preheat the oven to 300 degrees
2) Place peanuts on a baking sheet
3) Bake the peanuts for 10 minutes or until golden brown, stir every 2-3 minutes to prevent burning


1) Roast the peanuts (in a small frying pan without oil) over medium heat on a stove top
2) Use a pair of chopsticks or spatula and move the peanuts around until they are golden brown

*Avoid substituting with salted roasted peanuts, they contain too much sodium and your food will not taste very good.  Roast as many peanuts as you prefer.  I like to roast what I think I will use for the day or week.  After you have roasted the peanuts you may store them in an air tight glass container for up to a week.  If you roast the peanuts with their skin (not shells), once they are done roasting and cooled, you may lightly crush them with your palms and then take them outside of your house, close your door and fan them with any home made fan (for example, newspapers if you still read the hard copy newspaper). The light breeze will get rid of the skin and you do not need to clean up the mess! When you are ready to use them you may crush them coarsely.  You can use a mortar and pestle, a rolling pin or pretty much anything to crush the peanuts.  I have put the peanuts in a small zip lock bag and use the opposite end of a cleaver to crush them.

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