How to Eat Peanuts the Right Way, According to a Peanut Farmer

The humble peanut is one of the world’s oldest ingredients, with evidence suggesting the crop was first cultivated in the Andes nearly 8,000 years ago. Ever since, we’ve discovered endless ways to enjoy peanuts—from roasting to boiling, and even just eating them raw. Each preparation brings out a distinct personality in this pantry staple, proving that a simple ingredient can vary widely in flavor, texture, and nutrition. But what is the right way to eat peanuts? Which preparation method is best for peanuts, and how do they change when prepared in different ways? We spoke with a peanut farmer to learn more. 

A Peanut Primer

Peanuts are an edible legume, like beans, lentils, and peas. Though their name includes "nut" and we treat them similarly to other nuts, peanuts are not a tree nut like almonds and pecans. Their botanical name is Arachis hypogaea. They are more popular than other nuts; in the U.S., peanuts make up about two-thirds of all nut consumption by volume, and they are also the most produced and most eaten nut-type snack globally.

Peanuts come in many forms and preparations. Here are the most common:

Raw Peanuts

Raw peanuts have a mild peanutty flavor and a crisp texture. Raw peanuts are mainly used for cooking; they’re versatile in recipes without any added fat or salt. In their raw state, they’re highest in heat-sensitive antioxidants—these are eliminated when peanuts are cooked.

Green Peanuts

"Green peanuts are the same peanut as a raw or dry peanut; it is the post-harvest that separates them,” says Keith Kettner, owner of Kettner Farms in Clewiston, Florida, which specializes in green peanuts. “Green peanuts are harvested without allowing the peanut to dry. Think of green peanuts as edamame and raw peanuts as a dry soybean seed,” he explains.

Green peanuts are immediately processed in Kettner’s facility, whereas a typical raw peanut dries above ground and in drying trailers across a few weeks’ time before they’re stored for further processing. Green peanuts, on the other hand, have a few weeks’ shelf life and require refrigeration to preserve freshness and moisture, says Kettner. 

Roasted Peanuts

When peanuts are roasted, their flavor is enhanced through the Maillard reaction, which gives peanuts their characteristic crunchy texture and familiar, toasty richness. Sold far and wide from grocery stores to gas stations, roasted peanuts are popular for a reason: they deliver the best peanutty flavor and satisfying crunch. If you’ve ever eaten peanut butter before, you’ve enjoyed the flavor-packed benefits of roasted peanuts.

Boiled Peanuts

Boiled peanuts are soft and tender, and have an almost creamy, bean-like texture. Boiling peanuts is a fantastic way to introduce flavor, as boiled peanuts will absorb the salt and seasonings that they’re cooked with.

“In my opinion, boiling peanuts is the best way to prepare peanuts, especially if you use fresh green peanuts,” says Kettner. “All forms of peanuts are a good source of healthy fats and protein as well as other minerals." However, he notes that green peanuts do not undergo any heating or drying and have a shorter shelf life.

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Which Is "Right" Way to Eat Peanuts?

Because of their different methods of processing, there’s no one “best” peanut, but strengths and best uses for different preparations. The right way to eat peanuts depends on your needs and personal taste.

• Boiled and green peanuts require refrigeration and quick consumption, but they’re often the least processed and have great flavor and nutrients.
• Roasted peanuts have the longest shelf life and are the most accessible and convenient, requiring no further cooking to transform them into homemade peanut butter or enjoy as a tasty snack.
• Raw peanuts are the most versatile for cooking, and contain minimal additives.

Cooking With Peanuts 

Whether raw, boiled, or roasted, peanuts are great in a variety of dishes and preparations.

• Raw peanuts are often processed into peanut flour, which is a useful substitute for gluten-free baking or used as a thickener for sauces.
• Many Southeast Asian and West African dishes also incorporate raw or roasted peanuts for texture, body, and subtle sweetness in soups and stews. We also use roasted peanuts as a crunchy finishing touch in dishes like our Thai Cucumber Salad and Sweet-and-Sour Chicken-Noodle Bowl.
• Kettner substitutes boiled peanuts for chickpeas, either in a salad, for cowboy caviar, or even as a peanut hummus.

Another Reason to Enjoy Peanuts

Regardless of how you use them, buying peanuts is a commendable purchase. “Farmers across the country are going through a very tough economic climate, and many of the crops that they grow are grown at a loss,” says Kettner. "Peanuts are one of the few that have been able to keep some farms alive. And for that reason, I think consumers should be proud to know that by consuming more peanuts, you are helping to give farmers in peanut-growing regions a bit of a lifeline."