Dry Roasting Peanuts
  • Dairy Free
  • Gluten Free
  • Pesceterian
  • Vegan
  • Vegetarian

Peanuts roasted in a pan are more uneven in colour, more contrasting in flavour, than peanuts roasted in an oven. They pair well with Asian dishes that are balancing acts of salt, sweet, sour and spice, because they add their own balance of bitter, toast, nut and sweet.

And they’re very simple to make. Simply heat raw shelled and skinned peanuts in a wok on medium heat, and once the wok is hot, turn and stir the peanuts well, frequently, until the peanuts are golden brown with slightly burnt edges. Not all the peanuts need to be charred like this, just look for an even distribution of goldenness and the char will follow.

Once they’re to your liking, immediately remove them from the pan and let them cool in a wide shallow dish. They can be stored at room temperature in a sealed container for up to a week, but are best used immediately.

I’m telling you all this because I’m about to post a Rice Soup that will taste substantially better with these charred peanuts…

2 Comments

  1. Parsley Sage
    March 16, 2011 at 3:03 pm | | Reply

    Oooh! I bet that smells fantastic :) Can’t wait to see the rice soup

  2. Paul
    Paul
    July 20, 2012 at 8:28 pm | | Reply

    What is the oven roast method? I’d love to know how to take peanuts from my garden and make peanut butter out of them. Peanut butter was such a staple food when I was a kid that I take a small jar with me when I go out of country because I get cravings for it and nothing else will do. Other countries have peanut butter but it is usually made differently.

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