The Dry Roasted Peanuts Recipe is one of the most popular snack recipes across the internet! It’s super easy to make and can be made almost anywhere. In this guide, I’ll teach you how to roast peanuts from scratch so that your friends and family can enjoy this tasty treat. Here’s a dry roasted peanuts recipe that I developed a few years ago based on what I think is the best peanut. The recipe is bound to be cheap, healthy and easy to make.
- Level: Easy
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
- Yield: approximately 2 pounds roasted peanuts in shell
2 pounds in-shell raw peanuts*
2 tablespoons peanut oil
1 to 2 tablespoons kosher salt
- *Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.
- 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.
- If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.
The 10 best peanut recipes
The peanut has potential that reaches far beyond a salty bar snack – here are our picks of incarnations both savoury and sweet
Peanut and black rice salad with mango
This is a deliciously refreshing salad and looks stunning with the contrast of the black rice and striking orange mango. If you can find alphonso mangoes from Pakistan, buy them – their unique smell and flavour is quite something.
180g black rice, well rinsed and soaked in cold water for 20 minutes
2 tbsp sesame oil
2 small red chillis, finely chopped
6 spring onions, finely sliced
1 red onion, finely sliced
50g dry roasted peanuts, roughly chopped
2 small, just-ripe mangoes, peeled
1 tbsp fish sauce
Juice of 1 lime
1 tbsp chopped coriander leaves
Salt and black pepper
1 Cook the rice in salted water for around 18‑20 minutes until just tender, then drain well and transfer to a bowl.
2 Spoon the oil over the rice and stir in along with the chilli, spring and red onions and the peanuts. De-stone the mangoes and cut into 2cm chunks – mix half through the rice and reserve half. Whisk together the fish sauce and lime juice. Season the rice and then divide between serving plates, top with the remaining mango and the fish sauce dressing and then finish with the fresh coriander.
West African peanut soup
Peanuts, or groundnuts, are used liberally in the soups and stews of west Africa. There are recipes with smoked fish, chicken or beef. This lightly spiced version with sweet potato may not be totally authentic – the locals probably aren’t using peanut butter – but it certainly makes for a super-quick and scrumptious supper dish. Be sure to use unsweetened, organic peanut butter that has no additives, or alternatively grind your own roasted peanuts and add a good pinch of salt.
2 tbsp vegetable oil such as sunflower, groundnut or rapeseed
1 onion, roughly diced
2 garlic cloves, chopped
2.5cm piece of fresh ginger, finely diced
A large pinch of chilli flakes or ¼ tsp cayenne pepper
1 tsp ground cumin
A large pinch of ground cinnamon
2 orange-fleshed sweet potatoes, peeled and roughly chopped
400g can of chopped tomatoes
300ml vegetable or chicken stock
3 tbsp organic smooth peanut butter
Juice of ½ lime
A few leaves of fresh coriander, to garnish
Salt and black pepper
1 Heat the oil in a large saucepan and fry the onion until soft. Add the garlic, ginger, chilli, cumin and cinnamon, then stir until you can smell the fabulous aromas.
2 Add the sweet potatoes and stir to coat in the spices, taking care not to let the garlic burn. Tip in the tomatoes and stock, and bubble away gently for about 10 minutes, until the sweet potato is soft.
3 Spoon the peanut butter into a small bowl, stir in enough of the soup broth to make a smooth cream and then add to the soup.
4 Using a hand-held blender or potato masher, puree some of the potato. You can leave some lumps in the soup, or you may prefer to blitz the lot in a blender.
5 Season with salt, black pepper and lime juice, sprinkle with some coriander and serve.
Lamb chops, cucumber, peanut faraal
The monocled, top-hatted Planters peanut mascot would surely be twirling his cane with satisfaction after a plate of this. Peanuts, fresh cucumber and sticky lamb chops. Yum.
½ tsp honey
Juice of ½ a lemon
1 tsp chilli flakes
12 lamb chops
1 Roughly slice your cucumber diagonally – leave the pith in the middle, as it will add a little moisture later on.
2 To make the faraal, preheat the oven to 170C/335F/gas mark 3½, then roast the peanuts for 8 minutes.
3 Roughly blitz the peanuts in a blender then add the yoghurt, honey, lemon and chilli.
4 Heat a frying pan over a high heat, then sear the lamb chops in batches, being careful not to overcrowd them. Load them on to a big baking tray and roast in the oven at the same temperature for 7-10 minutes, or until they are done to your liking.
5 Toss the cucumber slices in some of the faraal, then arrange them on a plate alongside the chops. Serve with more faraal for dipping.
Gluten-free salted peanut butter and chocolate tart
Imagine eating a tart version of a Reese’s peanut butter cup. This is it. Your tastebuds will sing, even though your waistline could begin to groan.
6 tbsp unsalted butter, softened
250g icing sugar
1 large egg
¼ tsp salt
200g gluten-free flour mix
For the filling
125g creamy peanut butter
60g icing sugar, sifted
4 tbsp unsalted butter, softened
For the glaze
110g caster sugar
2 tbsp unsalted butter
1 tsp honey
½ cup cocoa powder, sifted
½ tsp vanilla extract
1 To make the base, beat the butter and powdered sugar together until fluffy. Add the egg and salt, then beat to combine. Add the gluten-free flour mix, then knead into a ball on a floured work surface. Flatten the dough, wrap in clingfilm and chill for 2-4 hours.
2 Cut the dough in half, then roll it out until it is about 5mm thick. Use it to line an approx 20cm tart ring case and chill for 30 minutes, then bake at 190C/375F/gas mark 5 for 10-15 minutes, or until the edges turn golden. Cool for a few minutes, then prepare the fillings.
3 For the filling, blend all the ingredients together in a food processor or with a handheld mixer until completely combined. Using a spatula or a knife, spoon out the mixture and spread it into the tart until even and smooth. Put in the fridge to chill.
4 Meanwhile, make the chocolate glaze. Heat the cream, sugar, butter and honey in a small saucepan until melted and warm. Whisk in the sifted cocoa powder and vanilla extract until smooth, then strain through a fine sieve to remove any lumps.
5 Pour the chocolate glaze on top of the peanut butter layer and chill for at least 30 minutes. Sprinkle some salt on top, if you like. The tart is best eaten straight out of the fridge, but it’s just as indulgent at room temperature.
Oven-baked beets with honey, salty peanuts and feta
Salty peanuts are a fabulous flavour component. Add a handful to any salad and you get a rich and creamy taste, plus some extra fat to keep you full and satisfied.
Serves 4 as a side dish
1 kg beetroots, peeled and cut into cubes or wedges
2 tbsp thyme, finely chopped
2 tbsp honey
2 tbsp oil
1 tsp salt
A bunch of fresh parsley, washed, coarsely chopped
100g salty peanuts
100g feta cheese
1 Preheat the oven to 200C/400F/gas mark 6. Mix the beetroots in a ovenproof dish with the thyme, honey, oil and salt. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 20-30 minutes. On a platter, or in a serving bowl, mix the beetroots with the parsley and peanuts. Top with chunks of soft delicious feta cheese.
Homemade crunchy peanut butter with maple syrup
Grinding the peanuts in three separate textures adds a decadent crunch.
Makes 1 large jar
1kg peanuts, blanched
20ml hazelnut oil or other flavourless oil
20ml maple syrup
20g icing sugar
1 Preheat the oven to 180C/350F/gas mark 4. Spread out all the peanuts on a baking tray, then roast for 10 minutes. Turn them with a metal spoon then put them back in the oven, checking and turning every 5 minutes until they are a dark caramel colour, which will intensify their flavour. When the peanuts are roasted, set aside.
2 Once the peanuts have cooled, put 600g of them into a food processor along with the salt, then blitz on full power. You will see the peanuts at first go into a rough crumb, then transform into a coarse paste. At this point, add your hazelnut oil a few drops at a time and the mixture will turn to a really smooth, dark-brown paste. This should all happen within a couple of minutes.
3 Add the maple syrup and icing sugar, then blitz for a few seconds. Now add another 200g of the roasted peanuts and blitz on full speed for a couple of seconds, to create a great, crunchy texture.
4 Finally, stir in the remaining 200g peanuts until they have thoroughly combined with the rest of the peanut butter.
Roasted broccoli and satay sauce
The nuttiness of this dish works well with any broccoli, but try using some of the purple sprouting variety to add interest.
1 large head of broccoli
1 small red chilli, de-seeded and chopped (more if you like it hotter)
20g brown sugar
1 can coconut milk
100g crunchy peanut butter
30g dark soy sauce
50g unsalted peanuts, toasted
1 Preheat the oven to 210C/425F/gas mark 7. Bring a large pan of salted water to the boil. Break the broccoli into large florets. Drop into the water and blanch for 30 seconds.
2 Remove from the water, drain well and add to an oiled roasting tray. Roast in the oven for around 10 minutes or until slightly charred.
3 Sweat the chilli in a little oil for around 30 seconds, add the sugar and allow it to brown a little. As soon as the sugar browns, carefully add the coconut milk and allow it to simmer for 10-15 minutes so that it becomes thicker.
4 Next, add the peanut butter a little at a time and whisk in to incorporate, then add the soy.
5 To serve, spoon some sauce on a plate, add the broccoli, drizzle over some more sauce and garnish with the toasted peanuts.
Peanut and caramel croissants de lune
These are delicious served with a cup of Moroccan mint tea, and will keep well in a sealed container for several days.
250g butter, softened
160g caster sugar
1 tsp vanilla extract
4 eggs, plus 1 beaten, to glaze
For the filling
1 x 400g tin caramel
500g peanuts, roasted and ground
1 To make the biscuits, preheat the oven to 160C/325F/gas mark 3. In a mixing bowl, combine the butter with the caster sugar and vanilla until light and fluffy. Next, add the four eggs one by one, before slowly sifting in the flour, mixing all the while. Once the mixture has come together, knead well with your hands until you get firm, smooth dough.
2 Tip the dough out on to a slightly floured surface and roll out to 3mm thickness. Then, using a cookie cutter or knife, cut the dough in a crescent moon shape and repeat until all the dough is used.
3 Lay the crescents on a baking tray covered with baking paper, and brush with the extra beaten egg. Bake for around 10 minutes until golden brown (time may vary depending on power of the oven, so best to keep an eye on them). Cool on a wire rack.
4 To make the filling, mix the caramel with the ground peanuts until combined, spread a generous layer of filling on one biscuit, then sandwich it with another.