Roasted peanuts

🥜 Dry-roasted food-grade peanuts, four 40 g portions, without oil, caramel or sugar.

Ingredients

• 160 g raw shelled food-grade peanuts with thin skins
• 1 g optional fine salt

Preparation

Inspect peanuts; discard damaged, mouldy or abnormal-smelling nuts. Roasting does not make spoiled nuts safe.

Preheat conventional oven to 160 °C and prepare a clean dry tray without oil.

Spread one even layer, not a pile.

Roast twelve minutes, then move edge nuts toward centre with a spatula.

Roast five to eight more minutes, monitoring. Cool a sample briefly and split: inside lightly golden, not dark or burnt.

Remove and transfer to a cool dish. Add optional 1 g salt and mix.

Cool completely about twenty minutes as crunch develops. Divide four 40 g portions.

Store fully cool in a dry airtight container away from heat and moisture; discard rancid or altered nuts.