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

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.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-sweet-life The Sweet Life
by Kate Zuckerman
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
cook-with-jamie Cook with Jamie
by Jamie Oliver
in-the-kitchen-with-david In the Kitchen with David
by David Venable
food-to-live-by Food to Live By
by Myra Goodman
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
Already a member? Sign in here
Close_overlay

Sign up to 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

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?