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Dry-Roasted Peanuts

  • Yield: Makes 1 cup

Source: Martha Stewart Living, July 2001


  • 1 cup whole blanched peanuts


  1. Place a heavy skillet over medium heat. Add peanuts, and cook, stirring frequently, until golden brown all over. (If you notice any black patches on the nuts before they have turned golden brown, remove the pan from the heat; reduce the heat, then return the pan and continue.) Transfer peanuts to a large cutting board and coarsely chop. Cool completely, then store in an airtight container in a cool place.

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