Cuban recipe

Salted Roasted Peanuts, Like the Ones in Cuban Paper Cones

Name: Salted Roasted Peanuts, Like the Ones in Cuban Paper Cones
Prep time: 5 min
Cook time: 30 min
Total time: 55 min
Ingredients: 500 g raw peanuts, without the hard shell, with their thin skin or already peeled; 5 g fine salt; 25 ml lukewarm water

Oven-roasted peanuts with a touch of salt, crunchy and evenly roasted, ready to serve in paper cones like the ones from the corner vendor.

CiberCubaNovember 11, 2026

AI-generated image.CiberCuba

Preparation5 min
Cooking30 min
Total time55 min
Servingsabout 12 servings of 35-40 g
DifficultyEasy

Salted roasted peanuts are the simplest and most welcome snack on the Cuban street: that warm paper cone you eat while walking, share in the park, or put on the table when guests arrive.

Making them at home is a matter of patience more than technique. With a gentle oven, a minimal brine and a little vigilance, the nuts come out golden inside, crunchy and with just the right amount of salt. There is no caramel or coating here: just peanuts, salt and heat.

Ingredients

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500 g raw peanuts, without the hard shell, with their thin skin or already peeled
5 g fine salt
25 ml lukewarm water

Method

Preheat the oven to 160 °C, with top and bottom heat and no fan. Line a large baking sheet with parchment paper.
Dissolve the salt in the lukewarm water. Mix the peanuts with this small amount of brine until lightly moistened and the salt is well distributed.
AI-generated image.CiberCuba
Spread the nuts in a single layer, without piling them up. Bake for about 25-30 minutes, stirring and redistributing every 8-10 minutes. Start watching at 20 minutes: the time changes with the size of the nuts and with the oven.
AI-generated image.CiberCuba
When they are dry and give off a roasted aroma, take out one nut, let it cool for a moment and open it. The inside should look lightly golden, without reaching dark brown or smelling burnt. If it still tastes raw, keep roasting in 3-minute batches.
AI-generated image.CiberCuba
Transfer the peanuts to another tray at room temperature to stop the roasting and let them cool spread out for about 20 minutes. They finish getting crunchy as they cool.
AI-generated image.CiberCuba
Serve in a bowl or divide into food-safe paper cones. Store any leftovers, completely cold, in an airtight container protected from moisture.
AI-generated image.CiberCuba

Tips and variations

Even roasting: stir and redistribute the nuts every 8-10 minutes and start watching from minute 20; the time changes with the size of the nuts and with each oven.

Exact doneness: open a warm nut. Inside it should look lightly golden, never dark brown or smelling burnt. If it still tastes raw, keep roasting in 3-minute batches.

Crunchy once cooled: when they come out of the oven the peanuts still feel somewhat soft; the crunchy texture arrives as they cool spread out, so don't judge them straight out of the oven.

Storage: store them completely cold in an airtight container, protected from moisture. If they lose their crunch, return them to a gentle oven for 5 minutes and let them cool again.

Skins: you can use peanuts with their thin skin or already peeled; with the skin, some skins will remain visible, something very typical of cone peanuts.