The Boiled Peanut , beloved snack food of the south. If you’ve never had boiled peanuts, and chances are if you live in other parts of the country you haven’t, don’t go turning your nose up at it until you’ve tried it.
I can tell you that I don’t mind letting someone else do the work and picking up a hot batch of these at the farmer’s market or on the way to the beach. It is easy enough to do it at home yourself though. It’s just going to take a little time. Basically it’s raw (or green) peanuts, salt and water. If you want it spiced up you can do the Cajun version. Both are winners in my book.
I wasn’t kidding when I say we love boiled peanuts in the south. It doesn’t matter what social circles you run in, everybody down south eats them. Some people will pop the entire thing in their mouth and chew on it, shell and all. I prefer to press it open and eat the soft, salty peanuts inside.
2 lbs Raw (or green) Peanuts
1 to 1 1/2 c Salt
OK, we have all our ingredients now what? First you need to give those raw peanuts a rinse until the water runs clear. They do come out of the ground after all so they might have a little dirt residue left.
Let them soak in water for 24 hours! In a large pot add your clean peanuts, cover with water. Make sure they are submerged. You can add a plate, or strainer and weigh it down with some beans in a zip lock back if it’s not heavy enough to hold them down.
Time to cook the boiled peanuts. Discard the water the peanuts soaked in and add enough fresh water to cover the peanuts. Add salt to the water and give it a stir.
On high heat bring the peanuts to a boil. Once they reach the boiling point, turn the heat down to medium low and let them low boil for 4-5 hours. You can test the peanuts by pulling one out and opening it up and giving it a taste. It should be soft with a salty flavor.
If you want to do a spicier Cajun version, follow all steps above and add 1/2 c of Cajun Seasoning, 1 tbs Cayenne Pepper, and 3 tbs Liquid Crab Boil to the pot when boiling.
You can serve boiled peanuts warm or cold. Keep leftovers moist in a large Ziploc bag or lid covered bowl stored in the fridge up to two weeks. It’s likely they will all be eaten within days.