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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)

1. 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.
2. Place inshell peanuts one layer deep in a shallow baking pan.
3. 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.
4. 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.

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