Salt-Roasted Peanuts

A brown, crispy skin that releases an intense roasted aroma. The salt clings to the shell for an immediate contrast with the peanut's rich, crunchy heart.

• Prep time: 5 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 623
• Protein: 23 g
• Carbs: 15 g
• Fat: 49 g

Ingredients

• 400 g Peanut ( raw with skin )
• 1 tbsp Mineral water
• 1 tbsp Gray sea salt ( fine )

Instructions

1. Coating

   In a bowl, mix the peanuts with the water and grey sea salt. Stir vigorously until the peanut skins are slightly damp and the salt adheres evenly.

2. Roasting

   Spread the peanuts on a baking sheet without overlapping. Bake at 180°C. Shake the tray halfway through to ensure even coloring. Remove from the oven when the flesh is golden and the nutty aroma is strong.

3. Cooling

   Let cool completely in the open air. During this phase, residual moisture escapes, and the peanut becomes truly brittle and crispy.

Chef's tips

• Do not exceed 180°C, the peanut fat burns quickly and turns bitter.
• If the skin curls and crumbles easily under your finger, the roasting is done.

Storage

Store in an airtight jar away from moisture to keep the crunch for 2 weeks.