Roasted Peanuts
Prep 3m Cook 18m Total 21m easy
snacknutsbaking
Method
- 1 Set the oven to Convection Roast with a rack in the middle position and let it come fully up to temperature.Target: oven 163°CNote: Convection Roast (fan on) is the defining mode — not plain Bake
- 2 Toss peanuts with oil (and brown sugar, if using) in a mixing bowl until evenly coated.Uses: raw peanuts, neutral oil, light brown sugar
- 3 Spread peanuts in a single layer on a rimmed baking sheet. Roast on the middle rack. ⏱ 10m
- 4 Rotate the tray and continue roasting until deeply golden and fragrant. ⏱ 7mNote: check every 30 seconds in the last 2 minutes — they burn fast
- 5 Remove from the oven and let cool completely on the tray before eating; they crisp up as they cool.
Convection Roast is the defining setting here — run the oven on Convection Roast (fan on) at 325°F, not plain Bake. The moving air drives an even, all-over toast and the deep colour that makes the roast; a still oven browns the tops before the middles catch up. If your oven only has conventional Bake, expect it to run a little slower and less evenly — go by colour and smell, not the clock.
Peanuts go from golden to burnt in under a minute at the end. Stay near the oven for the last couple of minutes and pull the tray the moment they smell deeply toasted.
The brown sugar is optional — it gives a light caramel crust. Skip it for a plain savoury roast.