← Back to Search Results
roasting Asian, Vietnamese
Dry-Roasted Peanuts Recipe-9033

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Ingredients

  • 1 cup whole skinless peanuts

Directions

Start with whole skinless peanuts from an Asian grocery. They’re white and fat. Sometimes they’ve been boiled, sometimes they’re raw. If you can find only peanuts with the skins on, you’ll need to rub the skins off after dry-roasting.

Place a heavy large skillet over medium heat. Add about 1 cup peanuts and use a wooden spoon to move them around the pan frequently to prevent sticking and burned spots as they roast.

They will start to develop golden patches and become aromatic; if you notice any black patches on the nuts before they have turned light brown, remove the pan from the heat for a moment and lower the heat, then return the pan to the heat and continue.

Once the peanuts are golden brown in large patches all over, transfer them to a large cutting board and coarsely chop.

Or, let them cool, then transfer to a food processor and pulse briefly to coarsely chop; be careful not to overprocess—you do not want a paste.

Store, once completely cooled, in a well-sealed container in a cool place.

In Vietnam and Cambodia, chopped dry-roasted peanuts are often mixed with sugar to make a sweetened topping for desserts or sticky rice.


© 2000 Jeffrey Alford and Naomi Dugid

Note from Cookstr's Editors

Nutritional information is based on 6 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

138kcal (7%)
22mg (2%)
0mg (0%)
0mcg RAE (0%)
172mg
41mg
6g
1g
2g
4g
0mg (0%)
4mg (0%)
2g (8%)
12g (18%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 
Free Activity Kit for Love Monster and the Last Chocolate!

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

good-to-the-grain Good to the Grain
by Kim Boyce
lucid-food Lucid Food
by Louisa Shafia
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
mexican-everyday Mexican Everyday
by Rick Bayless
a-new-way-to-cook A New Way to Cook
by Sally Schneider
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
cook-with-jamie Cook with Jamie
by Jamie Oliver
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
the-sweet-life The Sweet Life
by Kate Zuckerman
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?