Harvesting the peanut kernels
Look for seed pods. The nuts (or kernels) are usually situated in pairs within the pods. Pods are usually lightly colored, long and have vein-like structures running across them. Each peanut plant will carry about 25-50 kernels in all.
Wait until the leaves turn yellow. This is one indication that the peanut pods are ready for harvesting. Another indication is that the veins in the pod change to a darker color. Pods closest to the plant tend to ripen earlier than pods further away.
Harvest only when the soil is dry. Peanut pods grow into and upward from the ground. If the soil is wet, it will be harder to remove and there is an increased risk of rot and mold growth. The mold growth is often toxic to human beings.
Drying peanut kernels
Decide whether to dry the peanuts shelled or out of their shell. They can be dried either way, according to your own preference.
Preheat the oven to 130ºF.
Prepare a drying sheet. A baking sheet covered in parchment paper is sufficient. Arrange the peanuts, shelled or out of their shells, in a single layer across the sheet. Avoid overcrowding the kernels.
Place in the oven. Allow to bake until dried. You'll be able to test when this happens by checking: For peanuts in the shell: The shells will be brittle to the touch. For peanuts without shells: Crack the peanut open. The nutmeat should be tender without appearing wrinkled.
Store freshly dried peanuts in an airtight container. This will keep them fresh. Store away from light. Eat within a few months for best freshness and taste.
Roasting peanuts
Roast peanuts in the shell. Arrange single layer in a shallow pan. Place in an oven set to 300ºF/150ºC. Roast for 30-40 minutes, stirring occasionally.
Roast peanuts out of the shell. Arrange single layer in a shallow pan lined with parchment paper. Place in an oven set to 300ºF/150ºC. Roast for 20-25 minutes, stirring frequently to prevent burning.
Roast in light oil. Add peanut oil to a skillet or heavy based frying pan. Sauté for about 3 minutes, then remove from the heat. Add salt if liked, then allow to cool. They can be eaten immediately.
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