Today’s guest is one of my awesome cousins, Nancy Conley Burke nee Carter. Yep, those Carters. Nancy is here to share her recipe for roasted peanuts. Told you it was those Carters.
Okay, Cuz, the kitchen is all yours.
HOMEMADE ROASTED PEANUTS
2 lbs. raw peanuts*
½ cup salt
Shell the peanuts. Drop them into a large pot and cover with at least an inch of water. Stir in salt. Allow this brine to sit for 1 hour. The nuts will absorb some of the water.
Preheat oven to 315° F.
Drain the nuts. Spread them out on a pan lined with aluminum foil. Bake for 12 minutes.
Remove pan from the oven. Roll the nuts from the outside in.
Return to the oven and bake 15 minutes more. Again, roll the nuts from the outside in.
Try a peanut to test if it is done. The nut should not be spongy. It should stick to your teeth and be crunchy. If your batch does not meet the criteria, pop the pan back in the over for another 10 minutes. Repeat process until the peanuts are properly roasted.
Store in a plastic bag or airtight container in the refrigerator.
*Store the peanuts in the freezer for at least 4 hours before you begin. The shells will peel away easier.