Ingredients:

  • 1 lb raw peanuts (Valencia or Virginia varieties)
  • 1 tsp peanut oil
  • 1.5 tsp fine sea salt
  • 0.25 tsp smoked paprika

Instructions:

  1. Preheat your oven to 350°F. Spread the dried peanuts in a strict single layer on an ungreased rimmed baking sheet.
  2. Slide the tray onto the center rack. At the 10-minute mark, use a metal spatula to toss the peanuts, moving the ones on the edges to the center for uniform roasting.
  3. Roast for another 10–15 minutes until the peanuts turn a light mahogany color and emit an intense nutty aroma.
  4. Immediately sprinkle with fine sea salt and optional smoked paprika while the nuts are still on the tray.
  5. Allow the peanuts to cool completely on the tray; the fats must solidify to achieve the final 'snap' and crunchy texture.