Help me out here folks, raw peanuts are ok but I really would like to roast 'em. I've tried a couple of times in the oven and am not satisfied at all. I must be doing something wrong. I have a BIIIGGG bunch that have been hanging and drying out. My parrot loves 'em like they are. My kids want ballpark salted in the shell. I'd be happy with roasted period. Thanks for any recipes, ideas, etc. John

-- John Mengel (jsmengel@freewwweb.Com), May 25, 2000

Answers

from joy of cooking,roast at 300 for 30 to 45 min or 20 to 30 min if shelled, turn constantly to avoid scorching.Check for doneness by removing skins. Little is gained by home roasting, as a steam process is used commercialy for roasting in the shell and gives superior results

-- kathy h (saddlebronc@msn.com), May 25, 2000.

Just have to experiment I think. I've never roasted peanuts, but have tried making soy nuts. Suggest using one of those air layer cookie sheets. Goes long way to prevent scorching. Might also experiment soaking peanuts in water (salt water?)various lengths of time before roasting. Could give some of benefits of that industrial steam process that Kathy mentioned. She must have missed reading that the big bonus you have is that you GREW your own peanuts. It wouldnt be worth it if you bought raw peanuts in small package then roasted them.

-- Hermit John (ozarkhermit@pleasedontspamme.com), May 26, 2000.

You hit it on the head. Scorch city. I wasn't turning em much & the cookie sheet thing may work. I didn't know they steamed em. Hummmmmm...I'm thinking of the canner now. What the heck, I must have 25 or 30 lbs. of them to experiment with. Thanks, John.

-- john mengel (jsmengel@freewwweb.com), May 26, 2000.

John, I don't have an answer but I am planning on growing peanuts this year and I will be checking back here once I harvest them to find out the answer so please let us know if you find a way that works. I'll keep my eyes pealed as well to see if I come across anything I can post about it. Thanks.

-- Colleen (pyramidgreatdanes@erols.com), May 26, 2000.

Hi, John. Someone gave me a big bag (maybe 20 lbs) of raw shelled peanuts last year, and I roasted them in a cast iron stock pot in the oven. I did turn them often, and I had the lid on. There were some a little scorched, but they all got eaten. Now, I think this would work with the shells on, as well. Post about your success!

-- Rachel (rldk@hotmail.com), May 26, 2000.

I like to cook raw nuts in two ways on the stove top. The first is in a dry cast iron skillet that is well seasoned. I heat the skillet and add the nuts turning constantly until they are a nice color, then remove them to a bowl and let them cool. At frist they are rubbery, let them cool to get hard before storing. I eat them right away however.

The second way is in a skillet with a bit of hot oil and seasonings, particularly salt and pepper but also cayenne pepper, cumin, or whatever sounds good that night. I add the nuts and let them get to a nice color and then enjoy them.

You might try some nuts in the old fireplace/campfire popcorn poppers over an open fire to get some real flavor. I have not done this. I imagine it would be easy enough to shake around. I have made popcorn, but haven't tried the nuts this way.

Don;t forget to try some of the special nuts like almonds and cashews this way, though I don't figure I could grow those, they are cheap at a nearby international foods store.

-- Anne (HT@HM.com), May 26, 2000.

Boy the suggestions are rolling in! You guys are great. I spoke with my older brother tonight and he says he uses a cake pan about 9 x 14 or so and fills it up. Oven on to 250 for an hour and a half. Stir occasionally. Trying some now. Smells good so far. Peanuts in the oven, strawberrys in the dehydator. Better than any pot-porri. Thanks, John

-- John (jsmengel@freewwweb.com), May 26, 2000.

Just about anything home grown is better[ you know whats in it,I just typed what the book said.Also theres always peanut butter.

-- kathy h (saddlebronc@msn.com), May 26, 2000.

Peanut Update!! peanuts are better. Not great but definitly better. Need to be in a little longer. The cake pan idea is similar to Rachael's cast iron pot. Things are really looking up. Maybe they aren't going to get to the ball park level, but I'm already encouraged by the responses & help. I think these will get better with a little more practice. Thanks, John

-- john (jsmengel@freewwweb.com), May 27, 2000.

Peanut update II Did another batch last night when I got home from work. 2 hours at 250 in the cake pan. Not Bad!!! Stirred 'em up every 20 mins. I am very encouraged with the progress here. I had been very discouraged with the peanut project for a while. I am thinking maybe brine mix for the next step. Will keep you updated. John

-- john (jsmengel@freewwweb.com), May 29, 2000.

Glad they are working out for you, I have thought of growing peanuts also just havent tried it yet . Let us have your reciepe when you get it worked out.

-- kathy h (saddlebronc@msn.com), May 29, 2000.

John, so, what are ya thinkin'? Soak them first in salt water and then roast? That sounds like a grande idea! Then they would sort of steam and roast. hmmmm.... now I gotta get me some peanuts!

-- Rachel (rldk@hotmail.com), May 29, 2000.

I have a recipe for a sweet/pepper pecan that would probably be good for a peanut too--I plan on trying it with cashews. If you want it let me know here. Thanks.

-- Anne (HT@HM.comc), May 30, 2000.

Anne, seems to be a lot of intrest in peanuts and nuts in general here. I would apprieciate any help, tips, recipes, etc. I'm sure there is some one else who would also. I've been eating peanut butter & jelly for lunch at work for 15 years and still love it! We buy our peanut butter from a little Amish store not to far from here. I love to read the label - Ingredients: peanuts. We have been working the last 2 years on the "homestead mentality" while still in our house in town. The Wife (Queen Buffness) makes bread for the PB&J. We're Raising and canning more and more each year and gaining profficiency as gardeners. I'm just loving it and look forward to making the move out a ways as soon as we find a place that doesn't cost $100.000 or more. Real estate prices here are unbelievable. We moved here (southern Indiana) 6 years ago and the area where were at is just growing like crazy. Prices have gone up with it. I promised my family we weren 't moving across country again so we will be patient until God provides us the right place. Well I majorly got off on a tangent there didn't I? Oh well seemed like the thing to do at the time. I slept late today and feel good this morning. I hope you all do to. Thanks for all your help and enthusiasm. Hope to try salting some nuts this weekend as I'm heading into 4 days off work beginning today. Have had a series of long busy days at work lately and this break is greatly needed. There I go again! I better go, Bye.

-- john (jsmengel@freewwweb.com), June 01, 2000.

Here's the recipe:

From Gourmet Magazine

Honey-Roasted Peppered Pecans (or other nuts)

1/4 cup honey 2 teaspoons black pepper 1 teaspoon salt 1/4 teaspoon ground allspice 2 cups pecan halves (or other nuts) 2 Tablespoons sugar

Preheat oven to 350 degrees. Stir together honey, pepper, salt, and allspice and add nuts, tossing to coat. Spread nuts in one layer in a shallow (1 inch deep) baking pan, and sprinkle with sugar.

Bake in middle of oven 15 minutes, stir nuts and bake 5 minutes more.

Transfer to a sheet of waxed or parchment paper to cool and, working quickly, separate nuts with a fork while still warm.

Serve at room temperature.

-- Anne (Ht@HM.com), June 02, 2000.

I used google to do some investigation on this. I found" www.soy.com/nutrition_faq.html" I haven't tried yet but sounds promising.

-- stephen meiser (srmmeiser@hotmail.com), July 17, 2001.

Dear John, Roasting raw peanuts isn't rocket science. I learned from my dad many years ago. These are just plain peanuts in the shell. No Salt. I buy them by the 50# bag at my local market. I keep fresh roasted peanuts in a jar at work, have to refill almost daily. Cheap goodies. Use a jelly roll pan, (edge no higher than 1 inch) spread a single layer of peanuts in pan. Place in PREHEATED 375* oven cook on middle rack for 5 min, stir with hand (carefully so you don't get burned, also close the oven door while your doing this so there is no heat loss) return to oven for 4 more minutes. Spread out hot peanuts on a counter so they will cool quickly. Make several batches because they will go fast. At first they will still taste knida raw but as they cool they will become crunchy. If they are still slightly undercooked to your taste, extend the first cooking time only, by one minute. Adding time to the second cooking will only cause the peanuts to scorch. not rocket science. Happy nutting to you.

-- Trish Martin (miltionmartins@earthlink.net), April 29, 2002.