How To Roast Peanuts in the Shell or Shelled

Roasted Peanuts
Diana Rattray

Peanuts are a legume and are related to the soybean. Peanuts are sometimes called groundnuts or goobers. 

How to Roast Peanuts in the Shell

It's easy to roast peanuts at home. Start with 1 pound of fresh raw peanuts in the shell. (See the tips below for the roasting time for shelled peanuts)

Heat the oven to 350 F (180 C/Gas 4).

Rinse the peanuts in a colander under cold running water. Spread the washed peanuts out on a towel and pat dry.

Put the peanuts in a large bowl and toss with about 1 tablespoon of peanut oil or canola. Sprinkle with 2 teaspoons of kosher salt.

Arrange the peanuts in a single layer on a large rimmed baking sheet. Use two baking pans if necessary to keep them in a single layer.

Roast the peanuts for about 25 minutes, turning and stirring frequently.

Let the peanuts cool slightly before eating. 


To roast shelled peanuts, arrange them in a baking sheet as above, sprinkle with salt, and roast at 350° F (180° C/Gas 4) for 15 to 20 minutes.

1 pound of peanuts in the shell will yield about 2 1/2 to 3 cups of shelled peanuts.

Unshelled peanuts may be refrigerated, tightly wrapped, for up to 3 months. Peanuts may also be frozen.

Peanuts are high in fat, carbohydrates, and protein.

For peanut butter with raw peanuts, use Spanish peanuts. Roast the peanuts following the directions above, with or without the salt and oil (add salt, oil, and sugar to taste when you process the warm peanuts).

 See Homemade Peanut Butter 

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