Our recipe for homemade sugar free peanut butter is on the way, but first we wanted to describe how we go about shelling piles of peanuts. Cracking peanuts by hand is fun if you’re also drinking beer, but cracking enough for peanut butter is a different story.
I know what you’re thinking – why don’t you just buy them pre-shelled? Well, we’ve searched high and low, and our peanut options in Hong Kong seem to be medium bags of peanuts in the shell, or tiny bags/tins of shelled peanuts that cost a fortune.
So, if you have a pile of peanuts, here’s the fastest way to get cracking.
Start with a clean sink.
You'll need a bag of peanuts and a rolling pin.
Bust up the shells with your rolling pin (without bursting the bag).
Stop when your shells look like this.
Dump all the broken shells into a sink full of water. Mix the contents to ensure that everything gets wet. The peanuts will sink while the shells float.
After scooping out and discarding the shells (or using for mulch), use a mesh strainer to rinse and drain the peanuts.
Roast the peanuts to dry them out. Bake at 350F (177C) for 15-20 minutes, rotating once and then let stand to cool.
Now you’re ready to make homemade sugar free peanut butter! Or just enjoy your pile of roasted peanuts.
Tips
- Remember that peanuts are oily. Oil heats up fast and stays hot, so the peanuts will keep cooking for a few minutes after you remove them from the oven. Don’t leave them in too long, unless you like your peanuts to taste like smoke or charcoal
- The end of the rolling pin is an effective tool for cracking through tough shells (like a hammer)
- Flip the bag over a few times to keep mixing the nuts
- Season roasted peanuts to your taste with honey, salt, cumin, paprika, pepper, etc
