Peanuts Roasted with Salt
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Remove the shells and skins from the peanuts.
Roast and serve
Roast the peanuts in a 350°F (175°C) oven until golden brown.
Sprinkle with coarse sea salt to taste.
Serve with sherry, Madeira, celery, lettuce salad, or cheese and crackers.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Peanuts
- Provide the main body and nutty flavour that roasting deepens and browns.
The step that matters
Roast until golden brown. Dry heat drives the Maillard browning reaction and toasting of the nut oils, which builds roasted flavour. Pulling them too early leaves a raw, flat taste, while overbaking turns them bitter.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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