More than half of all the snack nuts consumed in the United States annually are peanuts -- and salted, roasted peanuts are one of the most popular choices, according to 2013 information provided National Peanut Board. A 1-ounce serving of roasted peanuts -- about 32 nuts -- is rich in protein and essential vitamins and minerals such as niacin, copper and manganese. However, oil-roasted peanuts can be high in total and saturated fat. They also contain a large amount of sodium. When you're making salted, roasted peanuts at home, dry-roast them without oil and go light on the salt for a low-fat, low-sodium snack.
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Wash the peanuts thoroughly under cool, running water. Place the peanuts on a clean dish towel and pat them dry with paper towels.
Arrange the peanuts in a single layer on a rimmed cookie sheet or in a large roasting pan. Use two pans, if needed.
Place the cookie sheet into an oven that has been preheated to 350 degrees Fahrenheit. Allow the peanuts to roast for approximately 30 minutes, turning each cookie sheet after 15 minutes and stirring the nuts with a pancake turner.
Remove the cookie sheets from the oven. Sprinkle the nuts with kosher salt and allow them to cool until they are easy to handle.