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Old 10-12-2015, 09:00 PM   #1
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Need Help Roasting Raw, Unshelled Peanuts

Hey all,

This is the first time in years I grew peanuts in the garden.
It was a very successful harvest.
I looked on line for instructions on how to roast peanuts.

Alton Brown suggested coating the peanuts with oil, sprinkle with salt, then roast at 350 F for about 1/2 hour.

Another basically has the same temp and time without the oil and salt.

I tried the Alton Brown method. after the 1/2 hour, they were not done enough. I put them in another 20 minutes. Some were done, others only 1/2 done.

Any suggestions or anyone have experience roasting raw peanuts.

Larry

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Old 10-13-2015, 07:17 AM   #2
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My mother just uses microwave, puts the nuts as is for coupon minutes.


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Old 10-13-2015, 11:56 AM   #3
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My mother always put them on a sheet pan in a single layer and roasted them.
Nothing but oven heat.
I wish I had asked or paid attention to the temp and how long she had them in the oven. I remember it being quite easy.
No oil, no salt. No nothing except the peanuts.
I do remember it taking a very short time. I would say less than 20 minutes.
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Old 10-13-2015, 01:49 PM   #4
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In or out of the shell?
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Old 10-13-2015, 01:53 PM   #5
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Sorry hit send too quick. I do mine in the shell 350 for about 20 minutes depending on if the shell are moist or not. Out of the shell, I do not use oil, personal preference. 350 for about 10-15. Use your nose. When you smell them they are done. DONOT over cook.
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Old 10-13-2015, 02:47 PM   #6
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350 at about 20 minutes seems to be the general rule.
Next time ill try without the oil.
I only did a handful, as I knew I didn't know what I was doing, and didn't want to ruin the whole harvest.
Its possible, due to our shorter growing season up here, maybe they weren't fully developed . I read somewhere that the non-fully developed ones would be smaller, and kinda shriveled .
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Old 10-13-2015, 03:26 PM   #7
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Lightbulb

I am wondering whether taking them out at the halfway stage and mixing them around, before returning them back, would ensure more even heating. It strikes me that, being quite small, the ones on the outer edges would brown faster than the central ones otherwise.

Certainly, when I toast macadamia nuts under a low grill, it becomes keenly necessary to juggle them around for them all to toast evenly.
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Old 10-13-2015, 03:28 PM   #8
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Alton Brown is not always a good resource.
Especially when it comes to southern and Mexican foods.

It sounds like you oven-fried your peanuts rather than roasted them.
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Old 10-13-2015, 03:38 PM   #9
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Quote:
Originally Posted by cinisajoy View Post
Alton Brown is not always a good resource.
Especially when it comes to southern and Mexican foods.

It sounds like you oven-fried your peanuts rather than roasted them.
The recipes I've seen for oven frying use much higher temperatures - 400 or more Fahrenheit.
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Old 10-13-2015, 03:40 PM   #10
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Brb. I may have a peanut cookbook.
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