Conventional oven roasting (Parching):
Place raw peanuts, in shell or shelled, one layer deep in a shallow baking pan. Roast at 350° F, 15 to 20 minutes for shelled and 20 to 25 minutes for in-shell peanuts. (Remove from heat just short of doneness desired, as peanuts continue to cook as they cool.) Season to taste.*
Microwave oven roasting: (700 watt oven)**
1 cup raw shelled peanuts
½ teaspoon salt
Pour peanuts into colander or wire basket and wet thoroughly. Sprinkle with salt. Pour into small microwave safe casserole or pie plate. For a light roast, microwave on HIGH for 2-1/2 minutes; stir, microwave 2-1/2 minutes longer. For a darker roast, stir and microwave 1 minute longer, in 30 second increments. Season to taste.* Peanuts will be crisp when cool.
Oil Roasting (French Frying)
2 cups raw shelled red skin OR blanched peanuts
1 ½ cups peanut oil or enough to cover peanuts
In an electric skillet, deep fryer or heavy saucepan heat oil to 350° F. Add peanuts and cook, stirring occasionally, for about 5 minutes or until just under doneness desired (they continue to cook as they cool). Drain on paper. Season to taste.
*Seasoning Peanuts: season roasted shelled peanuts as soon as they are removed from the over or oil. Complementary seasonings include salt, seasoned salt, popcorn salt, onion salt or powder, garlic salt or powder, chili powder, curry powder, Cajun seasoning, jalapeño seasoning, seafood seasoning, cinnamon and parmesan cheese.
**Note : Cooking time varies, depending on the oven wattage; adjust cooking time and/or wattage output as necessary for oven in use; remember, peanuts continue to cook as they cool.