WHY THIS RECIPE WORKS:
Boiled peanuts are a beloved snack in the southern United States, where they are sold in small paper bags from roadside stands. If you live outside the South, you may never have tasted this treat, but it’s a delicious snack and nutritious alternative to shell-on roasted peanuts. For our recipe, we found that the typical method of boiling raw, shell-on (not roasted) peanuts in heavily seasoned water was the most common cooking method for good reason: It worked best. Cooking the peanuts covered for 5 to 6 hours and letting them cool in the cooking water for another 2 hours ensured that they were perfectly tender. They should have the texture and consistency of a cooked dried bean. If you’re using fresh green peanuts, which are available in late summer and early fall, reduce the cooking time to about 2 hours.
MAKES: about 16 cups
TOTAL TIME: 8 hours 15 minutes
INGREDIENTS:
- 2 pounds raw, shell-on peanuts
- 1 cup salt
INSTRUCTIONS:
- Combine 2 pounds raw, shell-on peanuts, 2 gallons water, and 1 cup salt in a 12-quart stockpot.
- Bring the mixture to a boil over high heat.
- Reduce the heat to low, cover, and simmer the peanuts for about 6 hours or until they are tender, stirring occasionally.
- Remove the stockpot from the heat and let the peanuts cool completely in the water for about 2 hours.
- Strain the peanuts and serve.
