Thursday, September 23, 2010

Roasted Peanuts

With having family visiting and changes at work for my husband, we've been so busy lately and I feel like I'm ignoring my blog! I've finally got a new entry though.

Last weekend, my husband and some friends took a motorcycle ride out to Emporia on the backroads. They stopped a few times and got some peanuts for the football games later that day. One of the guys riding suggested I make some roasted peanuts for them because they were good and super easy to make.

Well, Bob was right about them being super easy to make, but I'm going to have to pass on eating them because I just wasn't too impressed with how they turned out. Bob said this is how they are supposed to be, but I still didn't like them. (This is an Alton Brown recipe...they should have been FABULOUS!)

  • 2 pounds in-shell raw peanuts
  • 2 tablespoons peanut oil
  • 1 to 2 tablespoons kosher salt

Preheat the oven to 350 degrees F.

Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.

Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.

The shells became softer, which is normal. However, the peanuts inside the shells also became softer, as a result of the heat and oil. I thought they took on a stale consistency/taste. No one else thought that though.
Now that we are a few days out from making them, they are still holding up as well as the day I made them. However, since I didn't like them, I'm not going to make them again.

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