Roasted Salted Peanuts are an alternative to commercial varieties. They are also used to make thefoodlessprocessed version of Homemade Peanut Butter.
The less processed ingredient options are described through these links: Peanuts, Olive Oil, Salt.
Equipment
- a Large Bowl
- a Rimmed Baking Pan large enough to hold 2 cups of peanuts in a single layer (The dimensions of the base of the pan used for this recipe are 10 x 15.5 inches or approximately 25 cm x 40 cm.)
- Aluminum Foil
Ingredients
- 2 cups of Raw Peanuts, skins on
- 1/2 Tablespoon of Extra-Virgin Olive Oil
- a Shaker of Salt
Roasting the Peanuts
Gas or Convection Oven: thefoodlessprocessed uses a gas oven. The conversions from Fahrenheit to Celsius do not attempt to adjust for differences between baking in a gas or convection oven. I have no experience using a convection oven, and leave adjustments to the better judgement of you who do have.
- Preheat the oven to 350 F (or 175 C).
- Line the baking pan with aluminum foil.
- Pour 2 cups of peanuts into the bowl. Add 1/2 tablespoon of olive oil and mix it with the nuts to coat them.
- Add salt to taste. Using a shaker will distribute the salt more evenly over the nuts.
- Pour the nuts onto the pan and spread them out in a single layer.
- Place the pan on the middle rack of the oven and roast for about 25 minutes. The visible white parts of the peanuts will become lightly tanned, The peanuts will continue to roast a bit after they are taken from the oven. This roasting time gives a fairly dark roast.
- Cool the peanuts on the pan. Store them in a container at room temperature. They will keep for many months.
thefoodlessprocessed 
Leave a comment