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Conventional Oven Roasting (or "Parching")
Place raw peanuts, in-shell or shelled, one layer deep in a shallow baking pan. Roast in a 350°F oven -- 15 to 20 minutes for shelled and 20 to 25 for in-shell peanuts. Remove from heat just short of doneness as peanuts continue to cook as they cool.
Boiled Peanuts
Using Green in-shell peanuts:
Wash freshly harvested in-shell peanuts thoroughly in cool water. Place the peanuts ina suitable sauce pan and cover with a medium brine (10 oz salt to one gallon water). Boil covered for 45 minutes or until the kernels are tender. Taste test for preferred saltiness. Allow peanuts to sit in brine to increase saltiness; drain as soon as desired degree of saltiness is achieved. The peanuts are ready for shelling and eating immediately or they may be held in refrigerator for as long as five days.
Using dry raw shelled peanuts
Put 1 pound raw shelled peanuts in a 3-qt crock pot. Fill pot with water. Allow peanuts to soak 9 hours or overnight. Peanuts will absorb a lot of the water making it necessary to add water until the pot is filled. Add salt to taste. Try 4 to 5 tablespoons of salt. Cook peanuts on low for 8 hours and then on high for 1 1/2 hours or medium for 4 1/2 hours. If taste dictates, add more salt and allow to cook for about 1 hour more.
Freezing Boiled Peanuts
Prepare peanuts as indicated above in either "Boiled Peanuts" recipe. Drain, allow to cool, and freeze in airtight containers. They will keep indefinitely.
Canning Boiled Peanuts
Prepare peanuts and brine the same as for boiling for immediate use. Pack peanuts into jars within one-half inch of the top, using equal weights of peanuts and hot brine (212° F). Partially submerge containers in upright position in boiling water for 14 minutes. Seal while hot and process 45 minutes at ten pounds pressure. Cool containers with water, label, and store away from heat.
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