Last weekend, Paul and I were puttering around in our usual flurry of Sunday afternoon activity, trying to get our ducks in a row before the beginning of the work week. Generally, we’ll only eat one big meal on Sundays, but we will snack while we’re waiting (and puttering).
Last Sunday, Paul grabbed a bag of Cajun peanuts in the shell when we stopped by Brookshire’s after church to pick up something for dinner.
We tore through those things.
What was especially delicious about the peanuts was that the flavor and the salt weren’t just on the shell, they were infused into the peanuts. We ruminated over the method used to make this happen, and then we just Googled it. I love to Google.
Brookshire’s also sells Valencia In-Shell Peanuts in the produce department. These nuts are raw and just waiting to be infused with flavor and roasted.
We had to try it, and they turned out delicious. Now, take our word for it: roast in small batches. It might take you a lot longer, but you won’t end up with a soggy product. We wanted to do it on the smoker, but we decided we needed the heat from the oven. (It was the right call.)
Valencia Peanuts of Hampton Farms are grown in New Mexico and shipped right after harvest. We brined the nuts in a Cajun brine as well, and I was amazed at how fresh and flavorful they were. We’ll definitely be buying raw peanuts and roasting them ourselves again.