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 quick method adds a smoky depth that’s perfect for snacking, sprinkling over salads, or blending into creamy peanut sauce.
Toasted peanuts are an incredibly popular table condiment in Thailand, often served with chili flakes and fried garlic. In this recipe, I’ll show you exactly how we make them in my family!
Dry roasted peanuts are peanuts cooked without oil, usually in a pan or oven, until crisp and golden. They’re a healthy snack high in protein and good fats, and can last weeks if stored in an airtight container.
Should you use salted or unsalted peanuts?
- Salted peanuts: Salted peanuts are sprinkled with salt, enhancing their flavor. They’re a popular choice for snacks during parties and gatherings.
- Unsalted peanuts: Unsalted peanuts do not have added salt, preserving the natural taste of the peanuts. They’re better for cooking and baking, healthier, and an excellent source of protein, fiber, and healthy fats.
When my recipes call for peanuts as an ingredient, it’s important to use unsalted dry roasted peanuts, not the salted ones. This ensures that the salt doesn’t overpower the other flavors and keeps the taste balance intact.
Shelled or unshelled?
It’s best to roast shelled peanuts (with the skins on or off) for more even roasting and better control over flavor and texture. Unshelled peanuts (still in the shell) take longer to roast and are harder to season, but they do develop a smokier flavor and store longer.
Blanched or unblanched?
Blanched peanuts have their skins removed for a smooth texture and mild taste, ideal for baking or sauces. Unblanched peanuts have their edible skins on, adding crunch, flavor, and nutrients.
You can blanch peanuts by boiling them briefly in hot water, then cooling and rubbing off the skins. Just boil raw shelled peanuts for about 3 minutes, drain, let them cool slightly, then rub them in a towel or by hand to slip the skins off easily. Let them dry fully before using.
In my family, we remove the papery skin after roasting. After roasting, let the peanuts cool slightly, then rub them between your hands to loosen the skins. Simply blow the skins away, and you’re left with perfectly roasted blanched peanuts.
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.
How to dry roast peanuts
Method 1: In a pan
- Step 1: Make sure your peanuts are completely dry. Heat a large skillet or pan over medium heat. Add the raw peanuts (shelled), and stir regularly using a spatula to keep them moving. This helps prevent burning and ensures even roasting.
- Step 2: Keep roasting until the peanuts turn golden brown and smell fragrant, about 5–7 minutes. If you’re using unblanched peanuts, the skins will darken and loosen. Let them cool slightly before handling.
Tip: Blanched peanuts roast more quickly than unblanched ones, so keep an eye on them to avoid over-roasting.
Method 2: In an oven
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Spread raw shelled or unshelled peanuts in a single layer on a baking tray. If you’d like, you can toss them with a little salt.
- Step 3: Roast for 15–20 minutes, stirring every 5 minutes so they brown evenly. Unshelled peanuts may need a few extra minutes. Let them cool completely before eating or storing.
Frequently asked questions
How to blanch roasted peanuts? After roasting, let the peanuts cool just enough to handle. Then rub them between your hands to loosen the skins. Simply blow the skins away or shake them off over a tray.
How to store roasted peanuts? 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. Always let them cool completely before storing to prevent moisture buildup.
More Thai table condiments to try
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Dry Roasted Peanuts Recipe
Instructions
Pan-roasted
- Heat a dry skillet over medium heat.
- Add raw shelled peanuts and stir constantly to roast evenly without burning.
- Cook for 5–7 minutes until golden and fragrant. Blanched peanuts cook faster, so watch closely near the end to avoid over-roasting.
- Let cool before using. If using unblanched peanuts, rub them gently to remove the skins if desired.
Oven-roasted
- Preheat your oven to 350°F (175°C).
- Spread raw shelled peanuts on a tray in a single layer.
- Roast for 15–20 minutes, stirring every 5 minutes for even browning.
- Let cool completely before serving or storing.
Notes
- Use the nutrition card in this recipe as a guideline.
