Coated peanut

It is a peanut covered with a crisp outer layer, usually made from seasoned batter or starch and then fried or baked. The coating is what gives it its crunch and makes it different from a plain roasted peanut.

Spread them in a single layer on a baking tray and warm them at 150 °C for about 8–10 minutes, then let them cool completely; they crisp as they cool. Watch closely near the end, as the coating can brown quickly.

Keep them in an airtight container in a cool, dry cupboard, away from steam and direct sunlight. Once opened, seal the pack promptly; moisture softens the coating.

They work well as a crunchy snack alongside drinks, or scattered over a salad for contrast. For a sweet-and-savoury mix, combine them with dried fruit and plain roasted nuts.

Use them as a topping rather than a direct substitute: their coating can soften in sauces and adds extra seasoning, crunch and often sweetness. For satay sauce, baking or a recipe where the peanut flavour should lead, use plain peanuts instead.

No. Coated peanuts have 13 g of protein per 100 g, while salted peanuts have 24.8 g per 100 g; the coating makes up much of the snack’s weight.

Whole coated peanuts can be a choking hazard for young children, and the hard coating may be difficult to manage. Avoid serving them whole to children who are not yet ready to chew hard, crunchy foods safely.

Yes. The peanut itself is an allergen, even when it is hidden beneath a coating. The batter may also contain ingredients such as wheat, so check the ingredient list if you need to avoid another allergen.