spicy roasted peanuts, take 1

I make some variation of these every holiday season with the peanuts we buy from the Virginia Tech Agronomy Club in November. These fresh peanuts are incomparable.

Preheat the oven to 350F.

In a medium saucepan, melt 2 Tbsp butter with 1-2 Tbsp light olive or other neutral oil over medium heat.

Add 2 tsp of sea salt, 1 heaping tsp of cayenne pepper, and 1 Tbsp of crumbled dried rosemary. Stir to combine. Turn off the heat.

Add 5 cups of raw peanuts, preferably with the skins. Toss to evenly coat the peanuts.

Roast in the 350F oven for 25-30 minutes, watching closely at the end so that they don’t burn!

Let cool at room temperature and enjoy!

Bon appetit!