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How do you salt groundnuts before roasting?

Published in Nut Preparation 3 mins read

To effectively salt groundnuts before roasting, a common and highly effective method involves blanching them in hot salty water for a short period, then drying them thoroughly before roasting. This technique ensures the salt penetrates the nuts evenly, providing a consistent flavor.

Blanching Groundnuts for Perfect Salting

Blanching groundnuts in salty water is a superior method compared to simply tossing them with salt. This process allows the salt to dissolve and permeate the groundnuts, ensuring a deep and uniform flavor distribution that sticks better during roasting.

Step-by-Step Blanching Process

Follow these simple steps to properly salt your groundnuts before roasting:

  1. Prepare Salty Water:
    • Bring a pot of water to a rolling boil.
    • For every liter of water, add about 1 to 2 tablespoons of fine-grain salt. Adjust the salt quantity based on your desired level of saltiness. A good rule of thumb is to make the water taste noticeably salty, similar to seawater.
  2. Blanch the Groundnuts:
    • Once the water is boiling rapidly and the salt has dissolved, carefully add your raw, shelled groundnuts to the pot.
    • Allow the groundnuts to blanch in the hot salty water for about 5 minutes. This duration is crucial for the salt to infuse properly without overcooking the nuts.
  3. Drain Thoroughly:
    • After 5 minutes, carefully drain the groundnuts using a colander to remove all the hot salty water.
  4. Spread and Dry:
    • Immediately spread the blanched groundnuts out in a single layer on a clean kitchen towel, baking sheet, or a drying rack.
    • Allow them to dry completely. This step is critical; ensuring the groundnuts are thoroughly dry before roasting helps achieve a crispier texture and prevents steaming. Drying can take several hours at room temperature, or you can speed up the process by placing them in a very low oven (around 150°F / 65°C) for a short period, stirring occasionally, until dry to the touch.

Tips for Optimal Salting and Roasting

  • Salt Quality: Use fine-grain salt (like table salt or fine sea salt) as it dissolves quickly and evenly in the water, ensuring consistent seasoning.
  • Even Drying: Spreading the groundnuts in a single layer during drying allows for maximum air exposure, facilitating faster and more complete drying.
  • Pre-Roast Taste Test: Once dried, you can taste a groundnut to gauge the saltiness. If it's not salty enough for your preference, you can lightly sprinkle more salt before roasting, though the blanching method usually provides sufficient seasoning.
  • Roasting Temperature: After salting and drying, roast your groundnuts according to your preferred method, typically in an oven at 300-350°F (150-175°C) until golden brown and aromatic. For best results, refer to detailed guides on roasting peanuts for specific times and temperatures based on your equipment.

Why This Method Works Best

Blanching effectively hydrates the groundnuts while simultaneously infusing them with salt from the inside out. This leads to a more integrated salt flavor compared to surface salting. When the nuts are then dried, the water evaporates, leaving the salt crystals within the nut, contributing to a deeply seasoned and satisfying snack once roasted. This process also helps achieve a more desirable crispy texture by removing excess moisture before the roasting process begins.

Essential Items for Salting Groundnuts

Item Purpose
Raw Groundnuts The primary ingredient
Water For boiling and blanching
Fine Salt To create the saline solution for flavour infusion
Large Pot To boil water and immerse groundnuts
Colander For draining the blanched groundnuts
Baking Sheet / Drying Rack / Clean Towel For spreading and drying the groundnuts thoroughly