Recipe

Roasted Peanuts Snack

Crisp, salty, deeply nutty roasted peanuts with optional chili, garlic, and a tiny hit of sugar finish. A fast, pantry-friendly snack that tastes like you meant to be impressive.

By Matt Campbell

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4.8

A real photograph of a small bowl overflowing with freshly roasted peanuts, lightly glossy with oil and speckled with salt and chili flakes, sitting on a wooden counter with a sheet pan in the background

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If you have peanuts and 20 minutes, you have a snack that disappears like it owes someone money. These roasted peanuts hit that perfect zone: crisp, warm, properly salty, and just a little toasty-brown around the edges. They are fantastic plain, but I included an optional spice blend that gives you that bar-snack energy at home, minus the sticky tables.

Two routes: stovetop for fast and hands-on (great if you want maximum control), or oven for a bigger batch with less stirring. Either way, the main rule is simple: pull them right before you think they are done. They keep cooking from residual heat, like tiny enthusiastic overachievers.

A real photograph of peanuts spread in a single layer on a rimmed baking sheet, ready to go into the oven, with a small bowl of salt and spices beside it

Why It Works

Big roasted flavor from dry heat that deepens the peanuts’ natural sweetness.
Crunch you can hear because we roast until fragrant and lightly browned, then cool completely (cooling is where crispness happens).
Seasoning that sticks thanks to a light coating of oil and salting while the peanuts are still hot.
Flexible heat level with optional chili, cayenne, smoked paprika, garlic powder, or a pinch of sugar for that sweet-salty snap.

Storage Tips

Let them cool completely before storing. Warm peanuts plus a lid equals steam, and steam equals sad, soft snacks.

Room temp: Store in an airtight jar or container for 1 to 2 weeks. Best flavor is usually in the first week, especially in humid kitchens.
Freezer: For longer storage, freeze up to 3 months. Thaw at room temperature, then re-crisp in a 300°F oven for 5 to 8 minutes.
To revive crunch: Spread on a sheet pan and bake at 300°F for 5 to 10 minutes. Cool again before eating.

Common Questions

Do I need raw peanuts or can I use already roasted?

Use raw peanuts for best results. Already roasted peanuts can scorch fast and turn bitter. If all you have is roasted, warm them gently (300°F for 5 minutes) and toss with seasoning instead of re-roasting hard.

Skin-on or skinless peanuts?

Either works. Skin-on gives slightly deeper roast flavor and a bit of rustic bite. Skinless roasts more evenly and takes seasoning very smoothly.

Do you mean shelled peanuts?

Yes: use raw, shelled peanuts (not in-shell). If you only have in-shell peanuts, shell them first and roast the nuts inside.

How do I know they are done?

They will smell toasty and nutty, look a shade darker, and taste crisp after a brief cool. If they taste a little soft right out of the pan, do not panic. Cool 10 minutes, then judge.

Why did my peanuts taste bitter?

Usually they were roasted too long, too hot, or the spices scorched. Peanuts go from “toasty” to “regret” quickly, and delicate powders (like garlic powder and paprika) can burn if they sit in a hot oven too long. Next time, pull the peanuts when they are fragrant and just starting to deepen in color, then toss with spices after roasting (or in the last couple minutes) so they bloom without burning.

Can I make these without oil?

Yes, especially in the oven. The oil mainly helps seasoning cling and adds a touch of richness. For oil-free, roast dry and season with fine salt while hot. If you want spices to stick better, toss with 1 to 2 teaspoons aquafaba (liquid from chickpeas) or a tiny splash of water. Use very little so you do not make the peanuts soggy. You may need a few extra minutes of drying time (often 2 to 5 minutes) depending on how much you add and how crowded the pan is.

How do I remove skins after roasting?

If you used skin-on peanuts and want them smoother, rub the cooled (or just warm) peanuts in a clean kitchen towel. The skins will flake off easily. A few stubborn ones can stay. No one needs perfection here.

Any allergy notes?

Peanuts are a major allergen. If serving guests, ask about allergies and avoid cross-contact (cutting boards, bowls, shared scoopers, and mixed snack trays).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet (for oven method) or a large skillet (for stovetop)
Mixing bowl
Measuring spoons
Wooden spoon or spatula
Cooling surface: sheet pan, plate, or parchment paper

I started making roasted peanuts because I kept buying “snack nuts” that tasted like they had been seasoned in the same room as salt, once. Then one night I found a half-bag of raw peanuts hiding behind the mustard and thought, okay, we are either roasting these or admitting defeat. Ten minutes later my kitchen smelled like a baseball game and a spice cabinet had a very productive meeting. Now I make them whenever friends “just stop by,” which is code for “please feed us something crunchy while we talk.”