How to Blanch Peanuts

Written by jenny harrington Google
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How to Blanch Peanuts
Boiling loosens the red skin on peanuts. (Hemera Technologies/ Images)

Peanuts belong to the legume family, which includes beans and peas. Peanuts don't grow on trees like real nuts, but instead in papery pods that grow beneath the soil. A thin reddish-brown skin that's difficult to remove surrounds the peanuts after you shell them. Boiling the nuts briefly, a process called blanching, loosens the skin for easier removal. Use blanched raw peanuts as a snack or as the basis for peanut butter and sauces. You can also roast the nuts after blanching to bring out their nutty flavour.

Skill level:

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Things you need

  • Paring knife
  • Bowls
  • Pot
  • Slotted spoon

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  1. 1

    Split the shell of each peanut open with your fingernail or the tip of a paring knife. Remove the raw peanuts from the shells and place them in a bowl.

  2. 2

    Bring a gallon of water to a full rolling boil. Drop the peanuts, a 0.227kg. at a time, into the boiling water.

  3. 3

    Boil the peanuts for three minutes. Remove them from the water with a slotted spoon and place them in a bowl. Continue to blanch the peanuts in the boiling water in 0.227kg. increments until they are all blanched.

  4. 4

    Rub the cooled peanuts between your fingers so the skin peels off. Rinse under cool water to remove any remaining skin flecks, if necessary.

  5. 5

    Spread the blanched and skinned peanuts out on a clean cloth. Allow them to dry completely before storing or using.

Tips and warnings

  • Store the peanuts in a sealed container in the freezer or refrigerator until you are ready to use them so the oil in the peanuts doesn't go rancid.

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