Basic Peanut Preparation
Super easy
Category: Appetizers and Snacks



raw shelled peanuts

Basic Peanut Preparation Directions

 The skins on raw peanuts may be removed by either of the following methods:

 Dry Methods:
Freeze raw shelled peanuts several hours or overnight: remove a few at the time from the freezer; slip skins off with fingers.
Roast raw shelled peanuts in a 350° F. oven for 3 to 5 minutes; remove from over and cool slightly; rub between fingers to remove skins.

Moist Method:
Water blanch by placing raw shelled peanuts, a few at a time, into boiling water. Allow to stand for about 3 minutes, drain. Remove skins with fingers. Spread on paper to dry.

Conventional oven roasting (Parching):
Place raw peanuts, in shell or shelled, one layer deep in a shallow baking pan. Roast in a 350° F. – 15 to 20 minutes for shelled and 20 to 25 minutes for in shell peanuts. (Remove from heat just short of doneness desired as peanuts continue to cook as they cool.)  Season to taste.

Microwave oven roasting: (700 watt oven)
1 cup raw shelled peanuts
½ teaspoon salt
cold water

Pour peanuts into colander or wire basket and wet thoroughly. Sprinkle with salt. Pour into small microwave safe casserole or pie pate. For a light roast, microwave on HIGH for 2-1/2 minutes; stir, microwave 2-1/2 minutes longer. For a darker roast, stir and microwave 1 minute longer, in 30 second increments. Season to taste. Peanuts will be crisp when cool.

Note: Cooking time varies, depending on the oven wattage; adjust cooking time and/or wattage output as necessary for oven in use; remember, peanuts continue to cook as they cool.

Oil Roasting (French Frying)
2 cups raw shelled red skin OR blanched peanuts
1 ½ cups peanut oil or enough to cover peanuts

In an electric skillet, deep fryer or heavy saucepan heat oil to 350° F. Add peanuts and cook, stirring occasionally, for about 5 minutes or until just under doneness desired (they continue to cook as they cool). Drain on paper. **Season to taste.

Seasoning Peanuts: season roasted shelled peanuts as soon as they are removed from the over or oil. Complementary seasonings include sale, seasoned salt, popcorn salt, onion salt or powder, garlic salt or powder, chili powder, curry powder, Cajun seasoning, jalapeño seasoning, seafood seasoning, cinnamon and parmesan cheese.

Approximately 1 ½ pounds raw inshell peanuts = 1 pound raw shelled or 3 ¼ cups.
Approximately 6 ounces raw shelled peanuts = 1 cup.
12 ounces roasted shelled peanuts = 2 cups.
Approximately 2 cups roasted shelled peanuts ground will yield 1 cup of peanut butter.