These are Turkish salted roasted peanuts in the classic kuruyemiş style: shelled kernels, red skins left on, roasted under a visible white salt crust. That crust is the point. Instead of tossing roasted nuts in loose salt, Turkish roasters bake a salty coating directly onto the kernel, so the seasoning stays on the peanut rather than at the bottom of the bowl, and each one cracks with an extra layer of crunch before you reach the nut itself. In Turkey this is the peanut you see heaped in open bins at the neighborhood kuruyemişçi, scooped and sold by weight — which is exactly how we sell it. Choose 100 g to try it, 250 g or 500 g for the snack drawer, or a full kilogram if it goes out in bowls when people come over. The peanuts arrive loose, not in retail brand packaging, the same way they leave the roaster. A note for shoppers comparing peanut styles: these are shelled (iç yer fıstığı), not in-shell peanuts. If you are looking for unshelled peanuts to crack open yourself, this is a different product — these go straight from the bag to your hand. The skins stay on through roasting, which is traditional for this style; you will see red skin under the pale salt layer. How people actually use them: alongside tea or coffee in the evening, on the table as part of a mezze spread, mixed into a kuruyemiş plate with roasted chickpeas and pumpkin seeds, or packed as a salty snack for work and travel. The salt crust means they hold their own next to drinks without any extra seasoning. Contains peanuts. Prepared in a facility that handles nuts. We pack it by weight so the salt crust stays intact.
