Roasted Inshell Peanuts
Warm, freshly roasted peanuts make an irresistible snack! They also add great flavor and crunch to casseroles and salads.
6 cups hot water
2 cups kosher 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.