Parched Peanuts

Parched Peanuts

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Joyce Lowery


Only if you are from the South, might you be familiar with the term "parched peanuts". This is a southern delight that I grew up eating as a kid when my parents harvested from their peanut patch. I did not realize what a simple treasure that they were.


★★★★★ 1 vote

55 Min


How to Make Parched Peanuts


  1. Spread one layer of the nuts (in the shell) on a cookie sheet and put them in a cold oven. Turn the oven on to 400 degrees. When the oven heat hits 400 degrees; turn the oven off. Leave the peanuts inside until the pan has cooled enough to be handled without pot holders. Pour the nuts into a large bowl and dive in.
  2. ***To produce salted peanuts in the shell, make a solution of 50% salt and 50% water. Soak the peanuts in the shell for 5 hours. Bring the peanuts and water to a boil; drain, then dry roast them. It might take longer for them to become "parched". You will just have to keep taste testing them until they are "just right".

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About Parched Peanuts

Course/Dish: Nuts
Main Ingredient: Nuts
Regional Style: Southern

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