How to Make Dry Roasted Peanuts (Pan or Oven)
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Want to learn how to make dry roasted peanuts in a pan or oven the easy way? My simple method gives the peanuts a deeper roasted flavor without needing any oil, and they taste so much better freshly roasted.
What are dry roasted peanuts?
Dry roasted peanuts are roasted without oil until golden, fragrant, and crisp. They can be roasted in a pan or oven, and compared to oil-roasted peanuts, they taste cleaner and nuttier while staying crisp for weeks when stored properly.
In Thailand, they’re often served alongside table condiments like chili flakes and fried garlic, or used to add crunch and flavor to noodle dishes, salads, and sauces.
Quick tips before you start
Use unsalted peanuts: Unsalted peanuts are best for cooking because they give you more control over the seasoning. Salted peanuts can easily overpower sauces and Thai dishes.
Shelled peanuts roast more evenly: They’re easier to control in the pan and develop a slightly smokier flavor.
Don’t walk away from the pan: Peanuts can burn surprisingly quickly, especially in a skillet.
Pan vs oven roasting
- Pan roasting: Faster and gives the peanuts a slightly smokier flavor. This is how I always make them at home.
- Oven roasting: Better for larger batches and more even roasting with less stirring.
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You only need one ingredient for this recipe:
- Raw peanuts: Use unsalted raw peanuts for the best flavor and flexibility in recipes. Both blanched and unblanched peanuts work.
Blanched peanuts have the papery skins removed, while unblanched peanuts still have the skins on. In my family, we roast peanuts with the skins on for more flavor, then rub them off after roasting.
How to dry roast peanuts
Method 1: Pan roasted peanuts
- Heat a large dry skillet or pan over medium heat.
- Add the raw peanuts and stir regularly so they roast evenly without burning.
- Continue roasting, stirring often, for about 5–7 minutes until the peanuts turn golden and smell fragrant.
- Transfer to a plate and let cool completely. The peanuts will continue crisping as they cool.
Method 2: Oven roasted peanuts
- Preheat the oven to 350°F (175°C).
- Spread the peanuts in a single layer on a baking tray.
- Roast for 15–20 minutes, stirring every 5 minutes for even roasting.
- Let cool completely before serving or storing.
How to use them
Here’s how to use roasted peanuts:
How to store
Store roasted peanuts in an airtight container at room temperature for up to 3 weeks. For longer storage, keep them in the fridge for up to a month or freeze for up to 3 months.
Let them cool completely before storing to prevent moisture buildup.
Dry Roasted Peanuts Recipe
Equipment
- Large skillet or frying pan for pan roasting the peanuts
- Spatula or wooden spoon
- Baking tray if using the oven method
- Oven
- Airtight container or jar for storing
Instructions
Pan method
- Heat a large dry skillet or pan over medium heat.
- Add the raw peanuts and stir regularly so they roast evenly without burning.
- Continue roasting for 5–7 minutes until the peanuts turn golden and smell fragrant.
- Transfer the peanuts to a plate and let cool completely before serving or storing.
Oven method
- Preheat the oven to 350°F (175°C).
- Spread the peanuts in a single layer on a baking tray.
- Roast for 15–20 minutes, stirring every 5 minutes for even roasting.
- Let the peanuts cool completely before serving or storing.
Notes
- Use the nutrition card in this recipe as a guideline.