parched peanuts

★★★★★ 1 Review
jlowery55 avatar
By Joyce Lowery
from Sterlington, LA

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 Review
serves 4
cook time 55 Min
method Bake

Ingredients For parched peanuts

  • 5 lb
    raw peanuts in the shell

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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