Skillet Roasted Peanuts Recipe


5 from 5 votes
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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

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

5 from 5 votes
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.
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Servings: 24



  • 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.


Makes 3 cups. 


Calories: 104kcal | Carbohydrates: 3g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 52mg | Potassium: 136mg | Fiber: 2g | Calcium: 19mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 5 votes (1 rating without comment)

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Recipe Review


  1. April says:

    We love this recipe! So very simple to do and makes a delicious and healthy snack that is tastier than buying the jarred ones that are overly salty and processed. Thank you!

    1. Robyn Stone says:

      Thank you, April. I’m thrilled that you love these peanuts better than the ones you buy in the stores.

  2. Brent groh says:

    I used your recipe for roasted peanuts according to instructions. I salted them after taking them out of oven and we maid in a cast iron skillet big enough to hold them. The salt didn’t stick to the nuts. Is there a trick to it. Maybe a light cost of peanut oil in pan before roasting?

    1. Robyn Stone says:

      Brent, I salt the peanuts as soon as they come out of the oven while they are still piping hot. The natural oils in the peanuts should be enough that the salt sticks. Try kosher salt and see if that works better.

    2. Mike Lovetere says:

      Use finely ground popcorn salt


  3. Michelle says:

    I used raw Spanish peanuts. I prefer not to use salt and they turned out great!

    1. Robyn Stone says:

      So glad you enjoyed them Michelle! xo

  4. bipin says:

    5 stars
    can do the same with chick peas,,,,,,works out better after soaking them over night in water with some white vinegar

    1. Robyn Stone says:

      I love roasted chickpeas! Thanks so much for adding this tip, Bipin!

  5. Pri says:

    5 stars
    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.

  6. kdc says:

    5 stars
    typical indian snack….

  7. Kim Honeycutt says:

    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!!

    1. Robyn Stone says:

      What great memories, too! Thank you so much, Kim!

  8. Gaby says:

    These look so tasty, roasting adds so flavor!

    1. Robyn Stone says:

      Yes, it does! I love the flavor of roasted peanuts and nuts. It just can’t be beat! xo

  9. Karen @ On the Banks of Salt Creek says:

    These look really good. I’ve never heard of them before but look like a yummy and healthy snack. I need more snacks like this.

    1. Robyn Stone says:

      I hope you try them! They are simply amazing!

  10. Liz says:

    Nice and simple. Thank you Robyn.

    1. Robyn Stone says:

      Thanks so much, Liz!