Spanish Peanuts

Spanish Peanuts: Nutrition and Complete Guide

Spanish peanuts are one of the four major commercial peanut types, distinguished by their small, round kernels, bright red-pink skin, and higher oil content compared to other varieties. They have a rich, slightly sweeter flavour than Virginia-type peanuts and produce peanut butter with a more pronounced, roasted character. Despite their name, Spanish peanuts are not primarily associated with Spain in modern production — they are grown commercially in Texas, Oklahoma, South Africa, Mexico, and parts of Asia. In the United States, they are the primary variety used in peanut candies and in the commercial production of peanut snacks where the smaller kernel size is advantageous. Their higher oil content (around 49.6 g per 100 g) makes them particularly valued in peanut oil production. The small, round kernel also makes Spanish peanuts the traditional choice for boiled peanuts — a beloved Southern American snack tradition particularly associated with South Carolina, Georgia, and neighbouring states, where green (freshly harvested, undried) peanuts are boiled in salted water for hours until tender.

Nutritional Value and Uses

Spanish peanuts provide 570 kcal and 26.2 g of protein per 100 g, with 49.6 g of fat and 9.5 g of fibre — very slightly higher in calories, protein, fat, and fibre than average peanuts, reflecting the higher oil content of this variety. All other nutritional characteristics — niacin, folate, magnesium, manganese, resveratrol — are consistent with peanuts generally. Use Spanish peanuts in peanut brittle, peanut butter (where the richer flavour is valued), in peanut candies, and for boiling. For boiled peanuts: use fresh green or dried Spanish peanuts, cover with salted water (approximately 80 g salt per litre), and boil for four to eight hours until completely soft — the result is a surprisingly addictive snack with a soft, savoury, almost bean-like texture quite unlike roasted peanuts.