Peanut Roasting

Conventional oven roasting (Parching):

P1ace raw peanuts, in shell OR shelled, one layer deep in a shallow baking pan. Roast at 350° F, 15 to 20 minutes for shelled and 20 to 25 minutes for in shell peanuts. (Remove from heat just short of doneness desired as peanuts continue to cook as they cool.) **Season to taste.

Microwave oven roasting: (700 watt oven)*

1 cup raw shelled peanuts

1/2 teaspoon salt

cold water

Pour peanuts into colander or wire basket and wet thoroughly. Sprinkle with salt. Pour into small microwave safe casserole or pie plate. For a light roast, microwave on HIGH for 2-1/2 minutes; stir, microwave 2-1/2 minutes longer. For a darker roast, stir and microwave 1 minute longer, in 30 second increments. **Season to taste. Peanuts will be crisp when cool.

*Note: Cooking time varies, depending on the oven wattage; adjust cooking time and/or wattage output as necessary for oven in use; remember, peanuts continue to cook as they cool.

Oil Roasting (French Frying)

2 cups raw shelled red skin OR blanched peanuts

1-1/2 cups peanut oil or enough to cover peanuts

In an electric skillet, deep fryer or heavy saucepan heat oil to 350° F. Add peanuts and cook, stirring occasionally, for about 5 minutes or until just under doneness desired (they continue to cook as they cool). Drain on paper. **Season to taste.

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