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Thursday, October 27, 2005

"Roasted" Peanuts

It’s Fall, already. Time for roasted peanuts.

OK, I’m too impatient to roast ‘em right any more, so this isn’t a recipe so much as a challenge to give this a try.

Microwave “roast” peanuts.

Yeh, I hate roasted and salted peanuts. The canned ones are lousy. And the salt really adds nothing to the peanuts’ flavor, IMO. Making ‘em with oven roasting works, but unless you wanna roast ‘em at really high temps (and burn ‘em so they taste even worse than canned peanuts), it takes too long for me.

Take a couple of cups of raw peanuts, shelled.
Put ‘em in the largest, flat glass dish you can fit in your microwave. Microwave on High for 10-12 minutes BUT NOT CONTINUOUSLY! Every 2 minutes for the first 6-8 minutes, stop the microwave and stir the peanuts thoroughly. Then stop it and stir ‘em every 45 seconds to a minute thereafter, up to 10 minutes.

You’ll have to experiment a bit. Microwave ovens vary quite a bit in my experience, and raw peanuts have varying amounts of moisture content. At the end of 10 minutes or so, the peanuts will be almost done, but they’ll continue to cook as they cool for quite some time. The cooking dish will be HOT, so watch it.

If, after a few minutes of cooling, you discover the peanuts aren’t quite "roasted” enough for your taste, try another 2-3 minutes, stopping the oven and stirring/checking about every 30 seconds or so. Once you get an idea of how your MW oven does, you can check less often, of course.

Give the peanuts a chance to cool a bit. Salt if you wanna (I don’t). Eat. Store leftovers (right, like there’ll be any) in an airtight container in the fridge. Just warm ‘em up a tad (in the microwave, of course) before digging in.