Roasted peanuts

🥜 Dry-roasted red-skinned peanuts, four snack portions without oil.

Ingredients

• 200 g raw food-grade shelled dry peanuts with thin red skins
• 1 g fine salt, optional and served separately

Preparation

Sort peanuts, removing shell fragments and damaged kernels. Reject mouldy or rancid lots rather than trying to rescue them by roasting. Weigh 200 g usable nuts.

Preheat conventional oven to 160 °C, about ten minutes. Prepare a clean dry rimmed tray, optionally with oven-safe parchment; no oil.

Spread peanuts in one shallow layer, not piled deeply.

Bake ten minutes while monitoring.

Stir from edges to centre and bake another 10–15 minutes, checking frequently.

Cool a few nuts before tasting and split them: centres should be lightly golden, without bitterness or burning. Extend in three-minute increments if needed.

Transfer from hot tray onto a clean plate; cool about ten minutes or longer until crisp.

Divide four portions and offer optional salt separately. Cool completely before placing in a clean dry airtight box; keep cool and dry, preferably within one week under good conditions.