Recipe Page 
 

Parched Peanuts

  • 1-2 pounds shelled raw peanuts

  1. Preheat oven to 350°.
  2. Spread peanuts on cookie sheet or shallow baking pan.
  3. Roast peanuts for 15-20 minutes. (In my oven, 18 minutes is just right. Peanuts will continue to roast from their own internal heat for a few minutes, so they may seem a little underdone just after you take them out.)
  4. Wait till peanuts are cool enough not to burn your tongue. Eat.

These are what other people call "roasted peanuts," but in our part of the country they were always called "parched peanuts." You can put salt on them if you want, or even a little oil or butter, but I think they taste great plain, straight out of the oven -- and a lot better than commercial roasted peanuts. You can find raw shelled peanuts (preferably Spanish) in stores that stock a lot of dried beans and such -- co-op grocery stores, for example. If you use unshelled peanuts, roast them 5 to 10 minutes longer, depending on how well done you like them.

Alan Elms

 
Back to the Recipe Menu
(Virtual Library, Alan C. Elms)

Articles Books Poetry Recipes
 

Home  Orientation  Virtual Library  Personality Theory  Psychobiography  Publications in Print  Science Fiction  Personal Info 

All text, graphics and content of the Ulmus.net website
are Copyright © 1999-2001 by Ulmus.net.
All rights reserved.
Need help? Email the Webmaster.