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Peanuts are high in protein and fat, and so roasting triggers chemical reactions that create their characteristic aroma and golden-brown color.

Dry peanuts heat up quickly on the outside while the inside is undercooked. Washing peanuts before roasting adds moisture, which slows heat transfer and allows for even cooking.

Hanoi’s traditional hung liu (basil) roasted peanuts are always washed first, and some people rinse them with boiling water before roasting.

The peanuts must be properly drained before roasting. Too much water makes roasting slower, darkens the skin, and leaves the inside moist. Steam also causes cooled peanuts to absorb moisture and soften quickly.

After washing, drain the peanuts and dry them under a fan or the sun. Traditional hung liu peanuts are sun-dried for several hours to reduce their earthy taste and maintain crispness when roasted. If there is no sunshine, use an oven or air fryer.

The roasting technique affects crispness. Start with medium heat to avoid burning or cooking too slowly.

When the peanuts are dry, roast on low heat while stirring constantly until they crackle. In the past, people roasted peanuts with clean yellow sand over low heat to cook them evenly.

For an oven or air fryer, preheat to 150°C and roast the peanuts for 10 minutes. Then lower the heat to 90-100°C for 30-45 minutes, stirring occasionally for even cooking.

After cooking, wrap the peanuts in clean paper or cloth to absorb moisture and keep them crisp. Avoid leaving them in the pan too long as residual heat can make the nuts taste bitter.

Let peanuts cool completely in a ventilated area before storing in glass jars or airtight containers to maintain crispness for several days. Storing warm peanuts traps moisture and softens them.

Washing peanuts before roasting produces more aromatic and longer-lasting crisp peanuts compared with dry roasting, provided they are properly dried and roasted.

IN HISEstrial processing, peanuts are soaked in a mild salt solution before roasting. This ensures even cooking and makes the skins easy to remove. A patented nut brining method in the U.S. involves soaking peanuts in a brine solution comprising at least 10% salt for several hours.

It removes excess moisture and lets salt penetrate the nuts, producing crispier and more flavorful peanuts than dry roasting.

Weather and storage also affect crispness. In humid areas, peanuts absorb moisture and soften quickly. Store roasted peanuts in dry, airtight containers, ideally with a food-grade desiccant. Traditionally, Vietnamese households have used small jars sealed with dried banana leaves to keep peanuts crunchy and flavorful.

Washing peanuts before roasting does not make them soften faster. If drained and roasted properly, they stay crisp and flavorful longer.

The key is balance: wash and dry the peanuts, roast over medium heat while stirring, cool in a ventilated area, and store in airtight containers.

These steps determine whether peanuts stay crunchy for a week or soften quickly.