If you grew up snacking on hot roasted groundnuts, you already know how addictive that crunch can be.
What many people don’t know is that you can get that same street‑style flavour at home without sand, without an oven, and without stress — just a pan and a little garri.
In this guide, we’ll walk through a simple, local way to roast groundnut with garri, using everyday tools. We’ll also share practical tips on how to keep it crunchy, how to reuse the garri, and how to store the nuts so they stay fresh for longer.
For a clean and convenient starting point, we’ll assume you’re using Carefully Dried Groundnuts – Rich in Protein and Healthy Fats, which are already pre‑dried and roast‑ready.
Why roast groundnuts at home?
Roasting your own groundnuts comes with a few big advantages:
- You control the salt. Lightly salted? Extra savoury? You choose.
- You control the freshness. Roast in small batches and enjoy them at their best.
- You know what went into it. No mystery oil, no extra additives.
- You can use them many ways. As a snack, for garri, peanut butter, soup base and more.
And of course, there’s the joy of doing it yourself — especially if you’re a DIY lover.
Why use garri instead of sand?
Traditionally, many sellers use fine sand to roast groundnuts because it distributes heat evenly. At home, that’s not always practical.
Garri is a handy alternative because:
- It’s easy to get and already in most pantries.
- It helps distribute heat so the nuts roast more evenly.
- It acts like a buffer between the nuts and the hot pan, reducing the chance of burning.
- It’s much easier to clean off the nuts than sand.
- It can be reused for another roasting session when handled properly.
The key is low heat and constant stirring — once you master that, this method is very forgiving.
What you’ll need
- 2 cups raw groundnuts (peanuts), shelled
- For quick prep, use Carefully Dried Groundnuts – Rich in Protein and Healthy Fats.
- ½–1 cup plain garri (white or yellow is fine)
- 1–2 tablespoons salt (adjust to taste)
- Hot water (just boiled)
- Mixing bowl
- Sieve or colander
- Flat tray or wide plate
- Wide, dry frying pan
- Wooden or heat‑safe spatula
- Airtight container or clean jar with a tight lid
Step‑by‑step: how to roast groundnut with garri
1. Sort (quickly) and measure
If you’re using market groundnuts, pick out stones, shrivelled nuts or any debris.
If you’re using Carefully Dried Groundnuts – Rich in Protein and Healthy Fats, they’re already carefully selected, but it’s still good practice to glance through them and remove anything you don’t like.
Measure out about 2 cups of groundnuts into a bowl.
2. Salt soak with hot water
- Add 1–2 tablespoons of salt over the groundnuts in the bowl.
- Pour enough hot water to fully cover the nuts.
- Stir so the salt distributes evenly.
- Let the groundnuts soak for about 5 minutes.
This quick soak lets a little salt enter the skin and helps the nuts roast more evenly.
If you prefer very lightly salted groundnuts, use less salt or rinse an extra time later.
3. Rinse and drain
- Pour the groundnuts into a sieve or colander.
- Rinse briefly under clean water to remove excess surface salt.
- Shake the sieve gently to remove as much water as possible.
At this stage, the nuts should be damp but not dripping.
4. Pre‑dry on a tray (sun or fan)
Spread the damp groundnuts out in a single layer on a flat tray or wide plate.
- If there is good sunlight, sun‑dry for about 2 hours.
- If the weather is dull, place the tray in a well‑ventilated spot and let a fan blow over it.
You’re not trying to fully dry them like raw nuts again — just enough so they are no longer wet on the surface. Slightly moist inside, dry on the outside, is perfect for even roasting.
You’ll know they’re ready when:
- The skins no longer look shiny‑wet.
- The nuts separate easily when you run your fingers through them.
5. Preheat the garri
- Place a dry frying pan on low heat.
- Pour in ½–1 cup of garri, depending on the size of your pan and the quantity of groundnuts. The nuts should sit inside the garri, not on bare metal.
- Stir for a minute or two to warm the garri.
The garri should feel hot when you hover your hand above it, but it should not be browning yet.
6. Add the groundnuts
Gently pour the prepared groundnuts into the pan of hot garri.
Immediately start stirring and folding so that:
- Garri covers the groundnuts.
- The nuts are constantly moving and not sitting on one spot.
Think of it as shallow‑frying in dry garri instead of oil.
7. Stir, rest your hand, then stir again
This is the part your arm will remember.
- Keep the heat low to medium‑low.
- Stir continuously for a few minutes.
- You can rest your hand for about 5 seconds, but don’t walk away — return to stirring so nothing burns.
Low, steady heat + frequent stirring = evenly roasted nuts and garri that doesn’t burn before the nuts are ready.
You’ll start to hear gentle popping sounds and smell that familiar roasted aroma.
8. Watch the colour
As the nuts roast:
- The groundnut skins shift from a raw, pale tone to a light golden‑brown.
- The garri also changes colour, picking up some of the oil and colour from the nuts.
A good rule of thumb from the kitchen:
Your groundnut is ready when the garri is roughly the same colour as the nuts.
If you like a deeper roast (more brown, more intense flavour), keep going for a few extra minutes, still on low heat, stirring consistently.
9. Take off the heat and separate
Once you’re happy with the colour:
- Turn off the heat.
- Pour the contents of the pan into a dry sieve placed over a bowl or tray.
- Shake gently so the garri falls through and the groundnuts stay in the sieve.
Spread the hot groundnuts on a tray so they can cool quickly and evenly.
Important: They will feel slightly soft while still hot. Don’t panic — they get crunchier as they cool down.
10. Let them cool completely
Allow the roasted groundnuts to cool down completely at room temperature.
- This can take 20–30 minutes depending on the room temperature and the amount roasted.
- Avoid covering them while they are still hot — trapped steam can soften them again.
Once cool, taste a few. If they taste slightly under‑roasted for your liking, you can return them to the pan with a little fresh garri and roast for a few more minutes.
11. Peel (optional) and clean
If you like skinless groundnuts:
- Rub small handfuls between your palms to loosen the skins.
- Gently blow away the chaff outside or over the sink, or use a fan to help separate skins from nuts.
If you don’t mind the skins, you can skip this step completely and enjoy them as‑is.
12. Store in an airtight container
Transfer the fully cooled roasted groundnuts into a clean, dry, airtight container:
- A glass jar with a tight lid
- A food‑grade plastic container
- Or resealable pouches
Store in a cool, dry place away from direct heat and strong smells.
For best flavour, aim to finish a batch within 2–3 weeks. If you’re roasting a lot at once, you can keep part of it in the freezer in a well‑sealed container and bring it out in small portions.
What about the garri — can you reuse it?
Yes, you can reuse the garri for another roasting session as long as:
- It hasn’t burned.
- It’s not full of groundnut skins or debris.
- It’s been stored in a clean, dry container after cooling completely.
Simply cool the garri, sieve out loose skins or burnt particles, and keep it airtight until the next time you want to roast.
To keep things simple and hygienic, it’s best to reuse this garri mainly for roasting, not for drinking or soaking as regular garri.
Pro tips for consistently crunchy groundnuts
- Low heat is your best friend. High heat will burn the outer layer before the inside cooks.
- Don’t overload the pan. Roast in batches if you have a small pan.
- Listen for the pops. Gentle popping and a strong roasted aroma usually mean you’re close.
- Remember the cool‑down effect. If they are already very crunchy while hot, they may end up too hard when fully cool.
- Salt carefully. You can always sprinkle a little fine salt after roasting; it’s harder to fix “too salty”.
Quick ways to enjoy your roasted groundnuts
Once you’ve nailed this method, the options are almost endless:
- Snack on them plain or lightly salted.
- Pair them with chilled soaked garri, sugar and milk if you like.
- Sprinkle over salads or grain bowls for extra crunch.
- Blend into quick homemade peanut butter.
- Use them as a base for sauces and soups.
And because you roasted them yourself, you know exactly how they were handled from start to finish.
FAQs
1. Do I still need to sort Green Unison groundnuts before roasting?
Carefully Dried Groundnuts – Rich in Protein and Healthy Fats are already sorted and dried, so there’s no sand to worry about. A quick visual check before soaking is still a good habit.
2. Should I use white or yellow garri?
Both work. Use plain garri without sugar, milk, pepper or flavourings. The colour of the garri doesn’t affect the method — only the final shade, and even that is minor.
3. Can I use this method without sun‑drying?
Yes, but you still need to get surface moisture down.
If the sun isn’t strong, spread the soaked nuts on a tray near a fan or in a breezy spot until they stop looking wet. Going straight from water to pan makes them steam instead of roast.
4. Can I roast groundnuts in a non‑stick pan?
Yes, as long as you:
- Keep the heat low to medium‑low.
- Use only wooden or silicone utensils that are safe for your pan’s coating.
- Avoid scratching the surface while stirring.
5. Is this method suitable for people with peanut allergy?
No. If you or anyone around you has a peanut or nut allergy, this snack is not suitable. Always follow medical advice and keep roasted groundnuts away from anyone who is allergic.
Ready to try it?
If you’re excited to test this method, start with groundnuts that are already clean and roast‑ready:
- 👉 Order Carefully Dried Groundnuts – Rich in Protein and Healthy Fats directly from our eShop.
- 👉 Explore more pantry essentials on our full product list.
Prefer to order by chat?
- 📱 Browse our WhatsApp product catalogue for quick access to available pack sizes.
- 💬 Chat with us on WhatsApp and we’ll help you pick the right quantity and arrange delivery.
Once you’ve tried this sand‑free garri method, tag us in your photos and let us know: team light‑golden roast or team deep‑brown roast? 😉