Roasted peanuts

Ingredients:

• 900 g raw peanuts in shells*
• 2 tbsp. l. peanut butter
• 1-2 tablespoons coarse salt

Preparation:

1. Preheat oven to 175°C.
2. Rinse the peanuts under cold water to remove excess dirt. Pat them dry with paper towels, place them in a large bowl, and toss with peanut butter and salt to coat well.
3. Spread the peanuts evenly on two small baking sheets in a single layer. Bake in the oven for 30-35 minutes, rotating the baking sheets halfway through. Remove from the oven and let cool slightly before eating. They will continue to cook and crisp up as they cool.
4. Note *
   
   If you're roasting peanuts to make peanut butter, shell them. Remove the shells by rubbing the peanuts between your hands over a salad spinner, allowing the shells to fall into the spinner. Then close the spinner and rotate it until all the shells are removed from the peanuts.

5. Selection Advice

   
   If you're roasting peanuts straight from the shell, use Virginia or Valencia varieties. If you're roasting peanuts to make peanut butter, use Spanish peanuts, as they have a higher fat content.