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Eaten my body weight in parched peanuts this past week. Techniques?
Posted on 6/28/26 at 12:46 pm
Posted on 6/28/26 at 12:46 pm
I love roasted or parched peanuts. Always make them the same way in the oven.. Just drizzle a little olive oil on top to help the salt stick to the shells and bake for 25 minutes or so.
I'm sitting here sharing the last of my peanuts from the beach vacation with my lab and thought i'd ask you Food Gods for any tips or techniques for my next batch.
Being July 4 250y celebration I want to knock these out of the park.
Bonus: here's Roux my little peanut eating monster
I'm sitting here sharing the last of my peanuts from the beach vacation with my lab and thought i'd ask you Food Gods for any tips or techniques for my next batch.
Being July 4 250y celebration I want to knock these out of the park.
Bonus: here's Roux my little peanut eating monster
This post was edited on 6/28/26 at 12:49 pm
2
Posted on 6/28/26 at 3:14 pm to CAD703X
I love them too. Hard for me to stop eating them once I start.
My dad used to fry many pounds of shelled peanuts in the fall to give to customers at Christmas. Nice and salty.
My dad used to fry many pounds of shelled peanuts in the fall to give to customers at Christmas. Nice and salty.
Posted on 6/28/26 at 9:05 pm to CAD703X
I like them roasted plain…Spanish peanuts on a sheet pan in a 375 degree oven for 20 to 25 minutes.
You can parch them in the microwave, too. Put them on a plate or in a paper bag. Go 2.5 minutes. Taste…go another 45 seconds to a minute if needed.
You can parch them in the microwave, too. Put them on a plate or in a paper bag. Go 2.5 minutes. Taste…go another 45 seconds to a minute if needed.
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