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.
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
- 3 cups raw peanuts
- 1/2 teaspoon kosher salt
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.