I have to be honest, I am a sucker for peanuts…unfortunately most peanuts are a no-go since they are very moldy and are actually a legume.
I recently discovered a heirloom variety of peanuts called jungle peanuts, they are slightly purple in color and taste very similar to the modern variety. Good news is, they are essentially mold free 🤩
I would say that they have a more earthy taste than regular peanuts, so we are giving them a savory roast today 👩🏻🍳
It’s important to roast nuts on a low temperate so that the polyunsaturated fats do not oxidize. I’m doing a low and slow roast at 200°F for an hour.
I think garlic and herb seasoning goes will with just about everything so here we go 🤩
To make these you need:
Jungle peanuts (or another earthy nut such as walnuts, Sancha Inchi, Macadamia or Almond) 🥜
Garlic and herb seasoning – I used Pizza Party from Burlap and Barrel 🧄
Preheat the oven to 200°F
Melt a little bit of ghee and toss the nuts in it. This is so that the coating sticks and that the nuts crisp up a little. Coat with garlic and herb seasoning and throw them onto a baking dish lined with parchment paper! I had some extra coating left over so I tossed in some walnuts at the end 🙌🏻
Bake for about an hour or until crispy and enjoy as a fat-fueled snack 🙌🏻
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