Once upon a very long time ago, when I was but a wee bit of a girl, my parents took me and my little brother to semi-professional ball games at a local park. It was a way to cool off in the evenings since we lived in Florida and had no air-conditioning in those good old days.
To us kids, those parktime excursions were wondrous, not only for the star quality of the young athletes in their dashing uniforms, but for the air of excitement and the vendors who went up and down the stands hawking, “Get your hot dogs here! Get your peanuts here!”
And Dad would buy us each a bag of warm wonderful peanuts. I think they were maybe 10 cents a bag. But what I recall is the delightful aroma.
The memory of those rich fragrant little bags of nuts stayed with me for years until I found out how to make my own replica in my own kitchen. Since then I have been giving tins of them for gifts, offering them up when company comes (before and hopefully after Covid), and keeping batches of them in my freezer.
Now, if you are allergic to peanuts, feel free to burn this page. But if you are not, just follow the recipe for Dor’s Home Roasted Peanuts.
DOR’S HOME ROASTED PEANUTS
INGREDIENTS:
One pound of Raw Blanched Peanuts (I get mine at a local Farm store, but I am sure you can order them online too).
Regular salt and if you have it,
Seasoned salt (usually more powdery than regular salt so it sticks better to the peanuts)
1 1/2 teaspoons butter (I use coconut oil but butter is fine too – it’s just to give the salt something to stick to).
INSTRUCTIONS:
Preheat the oven to 350 F
Pour all the raw peanuts into a rimmed pan. I use the bottom of my broiler pan.
Put the pan full of nuts into the oven and the timer on for 6 minutes.
After 6 minutes, stir them up and move them around for more even baking.
Time them again for 6 minutes. Repeat.
Repeat the 6 minute timing and shuffling for a total of 3 or 4 times.
When the peanuts look golden and brown enough, immediately remove from oven and stir in the butter all around to give the peanuts a light coating (just enough for the salt to stick to). If you use 2 teaspoons of butter it will probably be too much.
Now simply start salting to taste. I start with the stickier Seasoned Salt, generously apply and stir around. Then the regular or sea salt – apply and stir.
Serve warm or serve right out of the freezer. Mostly, ENJOY!
The taste of these peanuts is totally different than anything store bought. They are as close to the Ballgame Peanuts of my childhood as I have ever found.
Virginia Views 