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Recipe Name: Roasted Peanuts Source: Alton Brown, Good Eats Submitted by: Lindy H. Frank Last Modified: 2008-01-21 Course: Appetizer Used in Baskets: No Base: Grains/Nuts Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 5.00 Minutes Number of Servings: 8 Inactive Prep Time: 0.00 Minutes Original Num Servings: 8 Cooking Time: 35.00 Minutes Heart Healthy: No Oven Temp: 350 Approx. Cost/Serving: $0.02 # Sides Included: 0 Difficulty: Easy Yields : 2 Pound Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: 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.

Ingredients: 2 Pounds peanuts, raw in shell Directions: Preheat the oven to 350 degrees. 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.

Nutrition per Serving:
Calories:	29	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	3.2	Protein:	0.00
Fiber:	0.00	Sodium:	0.00

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