Roasted peanuts, also called parched peanuts, make a delicious quick snack. Roasted in a skillet and tossed with a little salt while warm, these peanuts will quickly become a favorite.

Skillet Roasted Peanuts Recipe from addapinch.com

Roasted peanuts have always made one of my mother’s favorite snacks and one that I remember her making often as I was growing up. I would smell their warm nutty flavor coming from the kitchen in the evenings after supper dishes were long cleared away. When I’d find my way into the kitchen to help her, she’d be pulling the peanuts out of the oven and gently tossing pinches of salt in with them to coat the peanuts while they were still warm.

It had been a year or so since I’d made roasted peanuts, turning instead to those that I could quickly pick up at the grocery store in the snack aisle. You know the kind, a cute little peanut with a monocle decorates the front of the container? Anyway, for Christmas this year, a friend of ours gave us a box of raw peanuts and we’ve been a bit obsessed with making roasted peanuts since. They are perfect for parties, nibbling while watching the football game, and just grabbing a handful every time you pass by them on the counter. Ha!

Here’s how we make our skillet roasted peanuts. We love them!

Skillet Roasted Peanuts Recipe

Roasted peanuts, also called parched peanuts, make a delicious quick snack. Roasted in a skillet and tossed with a little salt while warm, these peanuts will quickly become a favorite.
4.67 from 3 votes

Review Recipe

Print Recipe

Prep Time2 mins
Cook Time15 mins
Total Time17 mins
Servings: 3 cups
Author: Robyn Stone | Add a Pinch

Ingredients

  • 3 cups raw peanuts
  • 1/2 teaspoon salt

Instructions

  • Preheat oven to 350º F.
  • Place peanuts in a single layer in a skillet. Place in the oven and roast for 15 to 20 minutes, until nuts just begin to turn brown. They will continue to cook after removed from the oven as they are cooling.
  • Remove from the oven and toss with salt until well coated. Allow to cool completely. Store in an airtight container.
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Enjoy!
Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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14 Comments Leave a comment or review

  1. Oh Robyn, my mother did that too. She did so many at a time that she used a large sheet pan. They smell like a piece of heaven coming right of the oven! Oh So Good!! I love how your posts bring back so many wonderful memories! Pinning it!!

  2. It wouldn’t let me put in 5 stars, which is what this recipe deserves. I normally do this on low heat in a cast iron skillet on the stovetop, tossing now and then. In India, this snack is sold by roadside vendors and is actually roasted in beach sand in a round skillet on coals. That flavor cannot be beat.

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