Recipe for parched peanuts?

Discussion in 'Mississippi Cooking Forum' started by NRA_guy, Oct 4, 2017.

  1. NRA_guy

    NRA_guy Distinguished Poster

    Anybody got an unfailing recipe for parched peanuts?

    I find that the cooking time varies from one batch to another. I have to keep checking them, and then take them out "just before they are done" because they keep cooking.

    That gets hard to judge and the end result is the peanuts vary in doneness from batch to batch.

    That drives me nuts. I want repeatability and consistency.

    I just want to put them in the oven, set it at some temperature, set the timer, and take them out when the timer beeps.

    Here is the recipe that I am using now:


    Parched Peanuts

    1 pound (approximately) of dry, raw peanuts in the shell

    Preheat oven to 350°F.

    Spread peanuts in a single layer on a cookie sheet or shallow baking pan and cook them on the middle rack in the oven.

    Set the timer for 20 minutes. After 20 minutes, take a peanut out and taste it. Repeat about every 5 minutes.

    Total cooking time will be a total of about 25 minutes. It may take a little more or a little less time.

    Peanuts will continue to cook from their own internal heat for a few minutes; so take them out when they are slightly underdone.
    oldwelder, 94LEVERFAN and Cliff731 like this.
  2. phillipl8

    phillipl8 Full Poster

    A friend told me this a while back but haven't tried it.

    Preheat oven to 500 degrees. Put in peanuts. Turn oven off. Wait till cool enough to eat before taking out of oven. Don't open door to check on them ( hard part ).

    Good luck.

  3. fordpkup

    fordpkup Distinguished Poster MSGO Supporter

  4. sigpro2022

    sigpro2022 Distinguished Poster

    This is how my father did it.
  5. NRA_guy

    NRA_guy Distinguished Poster

    Wow! I had never heard of that technique.

    I will try it on a small batch of peanuts and see how it turns out.

    60 years ago in front of the theater in DeKalb they had a small thing that they sold warm parched peanuts out of. It sat out on the sidewalk near the theater entrance. The peanuts were in little paper sacks. The machine looked much like one of those big popcorn machines that you used to see.

    I am not sure how the peanuts got parched and put in the bags---I think the machine was mostly for keeping them warm. But they tasted great and the smell was heavenly.

    The black and white western movies back then were equally great (unlike those today). :)
    Rachet_36, canebreaker and fordpkup like this.
  6. onlymaroonmatters

    onlymaroonmatters Eat Sleep Jeep & Guns MSGO Supporter

    I just did my bag the other night that I got at mitchel farms Saturday. Oven at 350 for 22 minutes is what I ended up doing. Took me a while though. Don't want to see aother peanut for a few more days. Ended with two slam full gallon ziplock bags full.
    oldguns likes this.
  7. TheBouncer1111

    TheBouncer1111 Distinguished Poster

    love some just undercooked. roasted just enough that the red sleeves will rub off easily, but still a little moisture in the nut. Also growing up locally and working in SJacktown, Betty Street use to sell little bags of roasted Peanuts that were great. They had some tumbling device as I recall that did theirs.
  8. canebreaker

    canebreaker Distinguished Poster

    "The black and white western movies back then were equally great (unlike those today)."
    walmart had a tin of 50 movies, westerns, John Wayne, War, Scifi, Drama and so for $10. Yep, we bought a few. If we can't find a movie locally we look on TCM.
    The small parts store in Bruce had an old sewing machine frame with burners, small motor to roll a metal 5 gallon bucket to parch peanuts in.
    oldguns and NRA_guy like this.
  9. HLTJR

    HLTJR Full Poster

    How do you make your peanuts salty like the ones at Five guys
  10. GunnyGene

    GunnyGene Distinguished Poster

    My wife bought an air fryer this past Nov, and has been using it for peanuts. It does a great job and cooks fast, uses less electricity, etc. Several recipes on the web for air frying them. Took a little bit of experimenting to get the time and temp just right.
  11. sand_man

    sand_man Grouchy Old Fart MSGO Supporter

    Soak the nuts in salty water.
    DEADEYE 1 and HLTJR like this.
  12. Doc

    Doc Distinguished Poster MSGO Supporter

    Fresh parched peanuts and chewing sugar cane in the fall was/is one of my fondest memories of growing up on a small farm......... The smell of fresh parched (or parching) peanuts always takes me back about 60 years in time.
    One of the reasons cooking times can vary between batches is that, depending on variety and growing conditions, shell thickness can vary and the moisture content will also vary. I too like them when they are just barley ready - when the seed coat slips off and will break up. Stirring often and testing gets it done.
    I have not tied the "pre heat to 500" method but I will.
  13. cruiser

    cruiser Distinguished Poster

    Before I got dentures, this was my recipe. Works well. Take care of your teeth unless you prefer peanut butter over the real thing
    bucmeister likes this.
  14. DEADEYE 1

    DEADEYE 1 Distinguished Poster MSGO Supporter

    Yeh it will work. I used to do it that way but I think that I turned it to around 400. Any way it helps you not to overcook them. After they have been in there a while, 25-30 minutes you can steal a couple and check them.
  15. NRA_guy

    NRA_guy Distinguished Poster

    I tried the "put them in the oven at 400 degrees and turn it off" method.

    I left them in the oven over night.

    They were not quite done, and the shells were difficult to crack.

    I think I will stick to the cook them at 350 and sample them often after about 20 minutes method.