Easy Roasted Savory Peanuts

Easy Roasted Savory Peanuts

During school days, there was a old man who sold all sorts of peas, nuts and beans on the roadside - peanuts, lentils, green peas, chick peas etc. Some of us used to call him the 'kacang putih' man. He sold them at 5 cents for a handful in a rolled paper cone to school children after school and he carried the tray of nuts on his head. My favourite is these salty roasted peanuts! The nut treats were always a welcome if I have some pocket money left at the end of the day because they satiate the hunger after a long day at school. These roasted peanuts are also one of the condiments served with our famous 'nasi lemak' and the Chiu Chow porridge that my dad loves for breakfast. I never learn how to make them in the traditional way where they are fried over a hot frying pan with lots of oil. This method is very tedious and tiring to the arm. Recently, during some of my trips to visit mom, she showed me how she made these roasted peanuts in the easiest way! All one needs is a toaster oven and the ingredients are simple!

Utensils required:-

Toaster Oven

Deep bowl

Colander

Kitchen scale

Paper towels

Wooden spoon

Salt shaker

Ingredients:-

300 g raw peanuts with skin on

3 teaspoons cooking oil of your choice (I used olive oil)

Salt (adjust to your taste)

Method:-

1. Weigh out the raw peanuts on a scale. Pick out and throw away any peanuts that are moldy or shriveled or black. 

2. Place them in a wire colander and rinse off dust and dirt over cold running tap water (please do not soak). 

3. Drain completely and spill them out onto a piece of paper towel to absorb all remaining water and dab the peanuts to dry them if possible.

4. Place cleaned and dried nuts into a deep bowl. 

5. Measure and drizzle 3 teaspoons cooking oil over peanuts. Mix with a wooden spoon to coat them. 

6. Line the baking tray of toaster oven with aluminium foil. Empty out the peanuts onto the lined baking tray and spread them out into a single layer.

7. Place tray with peanuts into the toaster oven. 

8. Turn temperature knob to 220 degrees F and bake for 25 minutes. 

9. After 25 minutes, remove baking tray from oven. 

10. Stir the peanuts with a wooden spoon and spread them out again into a single layer. 

11. Place the baking tray with peanuts back into the toaster oven and bake for another 25 minutes. 

12. Repeat steps 9, 10 and return baking tray with peanuts to the oven and bake for another 10 minutes until the skins turn rich brown. (Oven temperature may vary; please keep an eye on the browning in the last 10 minutes bake so as not to burn the peanuts). You may remove if you find that the peanuts are browning too fast or reduce the temperature.

13. Remove from oven and shake salt from the salt shaker over the peanuts. Give it a stir using the wooden spoon to evenly distribute the salt.

14. Let it cool to room temperature and serve. Enjoy your 'kacang'!

*Peanut texture will be soft when still hot. They will crisp up when cooled completely. May store for one week in an airtight jar.