Boiled Peanuts
A quintessential Southern roadside snack: raw peanuts slow-simmered in heavily salted water until tender, briny, and irresistibly soft. Plan ahead: peanuts need 3-4 hours of simmering time.
Ingredients
- 2 lbs raw peanuts in the shell (green peanuts if available), rinsed
- 12 cups water
- 1/3 cup kosher salt
Instructions
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1
Place 2 lbs rinsed raw peanuts in the shell (green peanuts if available) in a large pot. Add 12 cups water and 1/3 cup kosher salt. The water should cover the peanuts by at least 2 inches; add more water if needed.
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2
Place a heavy lid or a plate directly on top of the peanuts to keep them submerged. Bring to a boil over high heat.
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3
Reduce heat to maintain a steady simmer. Cook uncovered (or with the lid slightly ajar) for 3-4 hours, stirring occasionally and adding more water as needed to keep the peanuts submerged.
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4
Begin tasting for doneness around the 3-hour mark. The peanuts are ready when the shells are soft enough to squish easily and the peanut inside is tender, not crunchy.
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5
Remove from heat. Let the peanuts soak in the salty brine for at least 30 minutes before draining — they will absorb more salt and flavor. Serve warm or at room temperature.