Roasted peanuts

🥜 Peanuts dry-roasted in the oven, then completely cooled until crisp.

Ingredients

• 120 g food-grade raw shelled peanuts, thin red skins retained
• No added oil, sugar or salt

Preparation

Preheat static oven to 160 °C. Sort nuts and discard damaged, mouldy, rancid or suspect ones. Roasting cannot rescue a dubious batch.

Spread in one layer on a clean dry tray without oil. Roast about 25 minutes, stirring after 10 and 20 minutes. Watch closely near the end; centres should be lightly golden, not black.

Remove with dry heat protection and cool about 20 minutes in a thin layer. Do not taste burning-hot nuts.

Divide into 4 small snacks, about 30 g starting weight each. Keep thin skins if desired. Peanuts are an allergen; whole nuts are unsuitable for young children because of choking risk.

For storage cool fully before closing a clean dry airtight container. Keep away from heat and moisture; no oil, sugar or salt added.