VALENCIA PEANUTS RECIPES

Steps:

• *Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.
• Preheat the oven to 350 degrees F.
• Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
• Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
• If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

Steps:

• Place raw peanuts, in shell or shelled, one layer deep in a shallow baking pan. Sprinkle salt over.
• Roast in a 350 degree F oven; 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.