Peanuts are a concentrated source of energy with approximately 25 percent protein and 50 percent fat. Although the fat content is high, the fatty acids are good fats consisting of 26 percent monounsaturated and 8 percent polyunsaturated fats. Several studies have found that eating nuts regularly has beneficial health effects and decreases mortality.
Preheat oven to 350°F (178°C). Arrange the raw peanuts on a baking tray in a single layer. Place the tray of peanuts in the oven for a total of 25 minutes, but every 5 minutes remove the tray from the oven and mix the peanuts well with a spatula so that they toast uniformly on all sides. NOTE: The bottoms of the peanuts will burn if they are not mixed throughout the roasting process.
Removing the skins from the peanuts is not necessary, but it makes the peanuts more appealing. Allow the peanuts to cool to room temperature and remove the skins by rubbing the peanuts between your fingers. This is a laborious job, but does not require much concentration. You can do it while watching TV.
You can get rid of the loose skins by blowing on the peanuts. This is better done outdoors where the skins will blow away with the wind. Once the skins are blown away, you may discover that you missed removing the skins from some peanuts, so repeat the process. At this point you may salt the peanuts, if desired, and store them in a jar with a tight fitting lid.
The roasted peanuts may be flavored with salt, as indicated above, but also with chili pepper or salted garlic.
Peel and slice one bulb of garlic. Mix the sliced garlic with half a teaspoon of salt, and fry in oil at medium heat until golden brown.
Drain the oil from the garlic, and spread it on a paper napkin to absorb the excess oil. When the garlic has cooled thoroughly, mix it with the roasted peanuts.
I did not like the oily fried garlic, so I started experimenting with roasting the salted garlic along with the peanuts. The problem is that the garlic roasts in about 15 minutes, but the peanuts require 25 minutes. The following is now my favorite recipe.
While the oven heats to 350°F, cut the cloves of one head of garlic into uniform thin slices (about the thickness of a U.S. penny). Spread out the garlic slices on a cutting board and sprinkle them generously with salt (about 1 teaspoon) and mix well. The salt will start drawing water from the garlic slices. Start roasting only the peanuts, removing the tray from the oven every 5 minutes to mix the peanuts so that the bottoms will not burn. At the 10-minute mixing, add the salted garlic and mix well with the peanuts. Roast the peanuts and garlic an additional 15 minutes, again mixing every 5 minutes. Make sure that no garlic sticks to the baking sheet specially at the 15-minute mixing. Remove the baking sheet from the oven after 25 minutes, mix again, and let the tray cool uncovered. This cooling time allows the garlic slices to dry completely and become crunchy. When the peanuts are completely cool, you can remove the skins and blow them away.