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Homemade Roasted Peanuts

This recipe involves roasting raw peanuts in the oven to develop deep, smoky flavors and a crunchy texture. The process highlights simple ingredients—peanuts, a touch of oil, and salt—turned into a savory snack with a rich aroma and golden-brown appearance. The final product is a crispy, flavorful nut ready to enjoy or season further.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups raw peanuts unsalted and fresh
  • 1 tablespoon olive oil optional, helps shells turn glossy
  • 1/2 teaspoon flaky sea salt adjust to taste

Equipment

  • Rimmed baking sheet
  • Cooling rack
  • spatula or tongs

Method
 

  1. Preheat your oven to 180°C (350°F) and line a rimmed baking sheet with parchment paper for easy cleanup.
  2. Spread the raw peanuts evenly in a single layer on the prepared baking sheet, making sure they aren’t overcrowded so they roast evenly.
  3. Place the sheet in the oven and roast for about 15-20 minutes, shaking or stirring the peanuts every 5 minutes to promote even browning and prevent burning. You’ll notice the shells crackle, and the aroma will turn rich and toasty.
  4. Once the peanuts are golden brown and smell deeply roasted, remove the baking sheet from the oven and transfer the peanuts immediately to a cooling rack to stop the cooking process and allow steam to escape.
  5. While still warm, sprinkle the peanuts with flaky sea salt and gently toss or stir to distribute the seasoning evenly. This helps enhance their flavor and adds a satisfying crunch.
  6. Let the peanuts cool completely on the rack for at least 10 minutes, allowing the shells to crisp up fully. Once cooled, enjoy them as a crunchy, smoky snack or store in an airtight container for up to a week.

Notes

For extra flavor, toss the roasted peanuts with spices like smoked paprika or chili powder after cooling. Store in a cool, dry place to preserve crunch and flavor.