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Old 10-13-2015, 03:43 PM   #11
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Hmmm....Alton Brown grew up in Georgia and still lives there - I would think he knows southern cooking, but I could be wrong.
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Old 10-13-2015, 03:55 PM   #12
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Back. I did have a peanut cookbook but it used raw peanuts.
It did say you can freeze them for a year at 0.
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Old 10-13-2015, 04:18 PM   #13
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Hm. As you said, Larry, your peanuts may have not been fully ripe and ready yet.
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Old 10-13-2015, 04:53 PM   #14
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From the Peanut Growers Cooperative Marketing Association: Peanut Recipes ~ How to Roast and Store Raw Peanuts

Quote:
Place raw peanuts, inshell OR shelled, one layer deep in a shallow baking pan. Roast in 350 F oven 15 to 20 minutes for shelled peanuts and 20 to 25 minutes for inshell peanuts. (Remove from heat just short of doneness desired as peanuts continue to cook as they cool.) **Season to taste.
This seems to be the standard, from the several sites I looked at.
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Old 10-13-2015, 09:02 PM   #15
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Quote:
Originally Posted by GotGarlic View Post
From the Peanut Growers Cooperative Marketing Association: Peanut Recipes ~ How to Roast and Store Raw Peanuts



This seems to be the standard, from the several sites I looked at.
Thats what I've been seeing too.
tried it without the oil, same results.

Im only doing a handful at a time,
Eventually Ill figure it out
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Old 10-13-2015, 11:19 PM   #16
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What exactly are your peanuts doing?
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Old 10-14-2015, 04:18 AM   #17
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Not roasting :)
The outer shell gets dry, hard and crispy. But when the peanut is cracked open to eat, it is still raw. Some are kinda the same consistency as if I were eating a fresh pea, others are a little mushier, and then there are the occasional few that are similar, but not exactly the same as a store bought peanut. Ive done the 350F 20 minutes with and with out oil. Some I left for a longer period of time, but the outer shell just got darker , the inside didn't change much at all.

I guess being a New Yorker, I should stick to Bagels and Pizza, and leave the peanuts for you guys in the south
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Old 10-14-2015, 06:24 AM   #18
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Im getting closer.
I just did " Low and slow" method
325F for about 1 hour, shuffling them every 20 minutes.
Definitely roasted taste and peanut consistency.
I could probably reduce the time by 10 or 15 minutes.

Maybe I should get a thermometer for my oven even thought it is relatively new), just to see if tie thermostat is accurate
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Old 10-14-2015, 05:49 PM   #19
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Can I recommend shelling then roasting? I don't know anyone that roasts in the shell.
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Old 10-14-2015, 07:03 PM   #20
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IF I had the patience to shell them first, I would.
But I don't.
I think Im just about there. Just have to reduce the time a bit. But this last time, they definitely tasted like peanuts with the right consistency , just a little over done.
(325F at 1 hour), I think Ill knock down to about 45 minutes
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