Roast Peanuts

Peanuts Roasted in an Conventional or Convection Oven:

Preheat conventional oven to 350°F.
Preheat convection oven to 310°F.
Place raw peanuts in a single layer in shallow baking pan.
For unshelled peanuts: Bake 20 to 25 minutes.
For shelled peanuts: Bake 15 to 20 minutes.
Stir once or twice during cooking time.
Cook until slightly underdone.
Peanuts continue to cook when removed from oven.
Let cool 10 minutes before eating.

Choose unshelled peanuts that have clean, unbroken, unblemished shells that do not rattle when shaken.

1-1/2 pounds of unshelled peanuts equals about 1 pound shelled or 3-1/2 to 4 cups.

Store unshelled roasted peanuts in an airtight container up to one month on the shelf, 6 months in refrigerator or 12 months in freezer.

Peanuts Roasted in a Microwave Oven:

Peanuts must be shelled.
Place 2 cups of peanuts in a 10- by 16-inch glass baking dish.
Dot with 2 teaspoons butter.
Microwave on high for 2 minutes.
Stir.
Microwave on high another 2 minutes.
Continue cooking and stirring every two minutes until slightly under desired doneness level.
Peanuts continue to cook when removed from oven.
Cook a total of 10 minutes for light roast or 12 minutes for darker roast.
Let cool 10 minutes before eating.

Choose unshelled peanuts that have clean, unbroken, unblemished shells that do not rattle when shaken.

1-1/2 pounds of unshelled peanuts equals about 1 pound shelled or 3-1/2 to 4 cups.

Store cooked shelled peanuts in an airtight container up to 3 months in refrigerator or 6 months in freezer.