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Boiled peanuts are a classic Southern snack that’s deliciously salty and easy to make! The peanuts are slow boiled in a salty brine that infuses them with tons of flavor. Southerns enjoy this tasty treat all year long, but they are more common during the fall when peanuts are harvested. I like to make a big batch of these to give to family and friends or to freeze so that I can enjoy them whenever I want.
To make boiled peanuts, you’ll need either green or raw peanuts. But what’s the difference? Raw peanuts are air-dried to remove moister so that you can store them all year long. Green peanuts are freshly-dug right out of the field. During the fall in the south, you’ll find tons of road-side stand that sell green peanuts.
Green peanuts don’t have to boil as long because they still have all their moisture.
A big stock pot is essential to make these…for a big batch, I use a 24 quart pot.
Seems like a lot of salt, but it’s what makes these taste so amazing. After the peanuts have cooked, they sit in the salty brine to several hours so that the peanut soaks up the salty water.
Boiled peanuts are so addictive! Bet you can’t eat just one!!!
Good times were had by all!
Boiled Peanuts
Ingredients
- 8-10 lbs green/raw peanuts washed
- 1 lb salt
Instructions
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Add the peanuts and salt to a large (24 quart) stock pot and fill with water. Bring to a boil, then reduce heat to low, cover and simmer for 2-4 hours until the peanuts are at desired doneness/texture.
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Turn the heat off and let the peanuts sit in the brine for 2-4 hours until desired taste/saltiness. Serve warm.
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Peanuts will keep in the refrigerator for 1 week and in the freezer for 1 year.
For more recipes, check out my cookbooks available on Amazon.com!
