Peanuts Roasted with Salt
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°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 400°F (200°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
- Roasting browns their surface and deepens their nutty flavor while the interior becomes crisp.
- Coarse sea salt
- Seasons the surface of the peanuts, adding a salty contrast to their roasted sweetness.
The step that matters
Roast until golden brown. Peanuts go from golden to bitter and burnt quickly because their oil and sugars brown fast at high heat. Checking near the end keeps the flavor nutty rather than acrid.
“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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