Salted peanuts are a satisfying snack, and when they're homemade, they taste even better and fresher than the store-bought version.
Purchase unshelled raw peanuts in bulk and roast them in batches that last a week. Store the rest in their shells in an airtight container in the freezer for up to one year.
Commercial producers make salted peanuts by soaking them in their shells in a salt solution inside a vacuum, causing the salt to get pulled into the peanuts through the shell. Dry roasting the nuts dries out the water, leaving behind crisp, salted peanuts. By omitting the vacuum, you can replicate this process at home. This technique works best with the porous shells of peanuts, which are actually a type of legume, rather than the harder shells of true nuts like almonds or walnuts.
Combine water, peanuts and salt in a saucepan.
Cover the pot and let the peanuts soak overnight in the brine.
Drain the peanuts in a colander and transfer to a mixing bowl.
Preheat the oven to 350 Fahrenheit.
Toss the peanuts with oil and the remaining 2 tablespoons of salt.
Spread the peanuts onto the baking sheet and roast in the oven for 35 to 40 minutes. Note that the soaked, unshelled, salted peanuts require 10 to 15 minutes longer than unsoaked, raw peanuts.
Let the peanuts cool completely before serving.
- The Science of Good Food; David Joachim and Andrew Schloss; 2008
- Food Network: Roasted Peanuts