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Roasted peanuts

Beans, lentils & pulses · Peanuts

Roasted peanuts

Shelled peanuts that are dry- or oil-roasted, salted or plain; crunchy for garnishes, snacks and chutneys.

Also called: dry-roasted peanuts

A kind of peanuts

48 recipes with it

Photo: Gogerr, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Roasted peanuts are shelled peanuts roasted until golden and fragrant, with or without salt and with or without their red skins. Roasting brings out sweetness and crunch, so they can go straight onto noodles, salads and curries. Check whether a recipe expects salted or unsalted.

Arachis hypogaea

How it’s used

  • Crushed over pad thai, gado-gado and Vietnamese salads
  • Ground into peanut sauces and chutneys
  • Added to kung pao chicken and poha
  • Mixed with jaggery into chikki brittle

Characteristics

Taste
Toasty, sweet and nutty.
Texture
Crisp and crunchy.
Sold as
whole, chopped
Cooking uses
Usually eaten raw, Used as a garnish

Storage

Cool, dry and dark. Keep airtight away from heat and light; refrigerate or freeze in hot climates. A sharp, paint-like smell means they are rancid.

Diet, allergens and safety

Contains Peanuts.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Peanut is a major allergen and reactions can be severe; peanuts are legumes, not tree nuts, but are often processed alongside tree nuts, so cross-contact is common.

Nutrition per 100 g

Energy
587 kcal
Protein
24.35 g
Carbohydrate
21.26 g
Fat
49.66 g
Fibre
8.4 g
Sugars
4.9 g

USDA FoodData Central: Peanuts, all types, dry-roasted, without salt.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Cashews — Toast them first; sweeter and softer, and a tree nut.
  • Pumpkin seeds — Toasted pepitas give nut-free crunch.

Related ingredients

Recipes with roasted peanuts

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