peanuts

Nutrition

Peanuts, which are not nuts but legumes, have more protein than other nuts and also provide niacin, manganese, folic acid, vitamin E and magnesium. Peanuts also contain resveratrol, which is associated with a lowered risk of heart disease.
 
Selection

When buying prepackaged peanuts, look for a freshness date. If visible, peanuts should be plump and uniform in size, crisp and not limp, rubbery, musty or rancid smelling. When selecting peanuts in their shells, choose those with shells free from cracks, scars or tiny holes. They should feel heavy and not rattle too loudly, as it may mean the nut inside may be withered.
 
Storage

Exposure to heat, light or humidity may spoil peanuts due to their high fat content. Unshelled peanuts can keep for up to six months in a cool, dry place, and shelled peanuts should be refrigerated in sealed containers or can be kept up to a year in the freezer. If properly wrapped, freezing peanuts does not affect their texture or flavor, and they do not need to be thawed for cooking.
 
Preparation

Peanuts can be eaten straight from their shells, and if shelled peanuts seem too soft, spread them on a cookie sheet and heat them in a 150 degree oven for several minutes. To chop peanuts for recipes, place in a food processor and pulse on and off to ensure the nuts do not turn to paste. To create homemade peanut butter, pulse the peanuts in a food processor until it reaches the desired consistency. A small amount of oil or salt can be added and homemade peanut butter should be kept in the refrigerator.