Roasted Raw Spanish Peanuts are the perfect snack to add to your appetizer or snack table. In fact, it is the perfect snack for Football season or Super Bowl Sunday. Spanish nuts are the smallest variety of peanuts. They are a delectable crunchy and tasty snack. Consequently, roasting peanuts yourself will allow control over the kind of oil, amount of oil, and salt added. At any rate, it is a quick and easy recipe.
Roasted Raw Spanish Peanuts:
In any case, they are better known as “Red Skin Peanuts”. Spanish peanuts are most notably used for peanut brittle, other candies, and snacks. Read below on how to roast raw Spanish Peanuts.
Needless to say, I had a friend who gifted me a 5 lb bag of Raw Spanish Peanuts. Indeed, my friend called me and asked me if I would want this bag. I instantly said yes. Consequently, the next step was to create recipes so that I could use this bag of peanuts. I am so excited to see the creativity that comes from this bag of peanuts.
Moreover, Spanish Peanuts tend to be the cheapest peanuts available. In conclusion, one of my favorite American scientists and inventors, George Washinton Carver made the peanut famous. Furthermore, he invented over 300 uses for the peanut. He was born a slave and his history is fascinating. Here is a link to some information about him from the History Channel.
Roasted Raw Spanish Peanuts:
Ingredients:
2 cups shelled raw Spanish Peanuts
1/2 tsp pink salt
Directions:
First, preheat the oven to 350 * F. Second, spread the peanuts on an oiled cooking pan. 
Thirdly, stir peanuts every 5 minutes to prevent burning. Bake for 15 minutes. Lastly, remove peanuts from the oven. Spray with two or three sprays of oil and lightly salt to taste. If using for Peanut Pie or other sweet treats omit the oil and salt. Store in a glass jar with a screw-top lid in your pantry.
Roasted Raw Spanish Peanuts Recipe
Equipment
Ingredients
- 2 cups shelled raw Spanish Peanuts
- 1/2 tsp pink salt
Instructions
- First, preheat the oven to 350 * F.
- Second, spread the peanuts on an oiled cooking pan.2 cups shelled raw Spanish Peanuts
- Thirdly, stir peanuts every 5 minutes to prevent burning.
- Bake for 15 minutes.
- Lastly, remove peanuts from the oven.
- Spray with two or three sprays of oil and lightly salt to taste.1/2 tsp pink salt
- If using for Peanut Pie or other sweet treats omit the oil and salt.
Notes
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| Calories 160 | |
| % Daily Value * | |
| Total Fat 14 g | 22 % |
| Saturated Fat 2 g | 10 % |
| Monounsaturated Fat 6 g | |
| Polyunsaturated Fat 5 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 6 mg | 0 % |
| Potassium 208 mg | 6 % |
| Total Carbohydrate 4 g | 1 % |
| Dietary Fiber 3 g | 12 % |
| Sugars 0 g | |
| Protein 7 g | 14 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 3 % |
| Iron | 6 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Wonderful healthy snack!
Nisha, it is indeed healthy. This way you can control whether or not to use oil, what kind, and the amount of salt or no salt. Thanks for taking the time to comment. May you have a blessed week.