Roasted peanuts

🥜 Shelled peanuts dry-roasted in a pan, without added sugar, salt or oil.

Ingredients

• 200 g raw shelled food-grade peanuts, with or without skins

Preparation

Sort peanuts and discard mouldy, damaged or unusual-smelling nuts. Never try to rescue a suspect batch by roasting. Use raw, unsalted, unroasted shelled peanuts.

Heat a large dry pan over medium-low heat. Add peanuts in a single layer and stir almost continuously for about 15–20 minutes.

Reduce heat if dark spots appear quickly. Remove one nut, cool on a saucer and open it: the centre should lose its raw taste and become lightly coloured, without a burnt smell.

Immediately transfer ready peanuts to a cool large plate or tray in a thin layer. Cool 20 minutes; they become crisper as they cool.

Optionally rub cooled nuts in a clean dry cloth to remove some skins. Divide into 4 portions of 50 g before optional skin removal. No sugar or salt is added. Total reference time: 45 minutes, including 5 preparation, up to 20 roasting and 20 cooling.