Salt Peanuts
Ingredients
Directions
The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Remove the shells from the peanuts.
Pour boiling water over the peanuts until the red covering comes off.
Spread the peanuts on a flat baking sheet.
Roast and season
Drizzle salad oil over the peanuts and place in a 300°F (150°C) oven for 30 minutes.
Sprinkle with fine salt, shake to coat, and let cool.
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
- Raw peanuts
- Provide the main body of the snack, which turns crisp and golden as they roast.
- Salad oil
- Carries heat evenly across the nuts and helps them brown while roasting.
- Fine salt
- Adds savory seasoning that clings to the oiled surface of the roasted nuts.
The step that matters
Removing the red skins with boiling water. Skins left on can taste bitter and dull the finished nuts. Pouring boiling water over them loosens the thin covering so it rubs or lifts away cleanly before roasting.
“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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