Slow-Roasted Peanuts
- 1 pound shelled and blanched raw peanuts
- 1 tablespoon peanut oil or olive oil
- ¼ teaspoon salt, or to taste
Instructions:
Though peanuts run to calories (166 per ounce), they are a significant source of protein, niacin, phosphorus, and potassium.
- Preheat the oven to 300° F.
- Spread the peanuts in an ungreased 13 × 9 × 2-inch baking pan (uncoated, bright aluminum is best) and drizzle with the oil. Toss well, then spread the peanuts once again so that they are one layer deep and reach to the corners of the pan.
- Slide the pan onto the middle oven shelf—crosswise—and roast the peanuts uncovered for 50 to 60 minutes, stirring several times, or until the color of pale caramel.
- Take from the oven, sprinkle with the salt, and toss well; taste and adjust the salt as needed.
- Drain the peanuts on several thicknesses of paper toweling, then cool to room temperature before serving. Good as a snack, good with cocktails.