Boiled Peanuts
Boiled Peanuts
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 429
- Total Fat
- 37
- Saturated Fat
- 5
- Carbohydrates
- 12
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 20
- Cholesterol
- 0
- Sodium
- 176
- Total: 6 hr 10 min
- Active: 10 min
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 429
- Total Fat
- 37
- Saturated Fat
- 5
- Carbohydrates
- 12
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 20
- Cholesterol
- 0
- Sodium
- 176
- Total: 6 hr 10 min
- Active: 10 min
Ingredients
2 pounds raw dried peanuts in the shell
2/3 cup kosher salt
Directions
- Wash and rinse the peanuts at least 3 times to remove any excess dirt. In a large stockpot, add the peanuts. Make a note of where the top of the peanuts are in the stockpot before you add the water. Add enough water to come up 1 inch above where the peanuts were (they float as you add the water). Then add the salt.
- Bring to a boil, reduce to a simmer and cover. Simmer until tender and soft (and not crunchy), about 6 hours, adding water as needed and stirring periodically.
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Bob S.
A very simple and helpful recipe for a very simple snack. I've eaten boiled peanuts most of my life (mostly buying them from roadside stands), but had no real idea of a good salt/water ratio or how long the things should cook. I have since found that the fresher the peanuts, the less time they'll take to cook, but the recommendation of around six hours at a fairly low simmer is a good ballpark estimate.<br /><br />I'm from Georgia and know darned well when I started eating them, but I am kinda curious about how a California gal like Tiffany Thiessen ran across them and became fond enough to include them in a recipe collection. :-)<br /><br />Thanks to Tiffani Thiessen & Cooking Channel!
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