Warm, freshly roasted peanuts make an irresistible
snack! They also add great flavor and crunch to casseroles and
salads.
Roasted
Inshell Peanuts
- 6 cups hot water
- 2 cups salt
- 2 tablespoons granulated
sugar
- 2 pounds raw Virginia-type
peanuts (inshell)
- Combine all ingredients
in a large pot and boil for 20 minutes to brine the peanuts and
infuse the flavors. Drain the brined peanuts and allow them to
dry for 20 minutes.
- Place inshell peanuts
one layer deep in a shallow baking pan.
- Roast in a 350°F (175°C)
oven 20 minutes for a light roast or 25 minutes for a darker
roast. Remove from oven just short of the roast level desired
as peanuts continue to cook as they cool.
- Enjoy them as an appetizer
or as part of your meal.
Makes 2 pounds.
Variation: For Smokey Roasted
Inshell Peanuts add 1/2 cup liquid smoke to the brine prior to
boiling.
Recipe provided courtesy of www.aboutpeanuts.com
and www.nationalpeanutboard.org, through ECES, Inc., Electronic Color Editorial Services.
