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home > recipes > candy / snacks > boiled peanuts
I found this wonderful recipe on http://www.whatscookingamerica.net . Judging from the many variations on recipes for boiled peanuts, there appears to be no wrong way to boil green peanuts. The important thing is the many tastings needed to determine when they are done. You must taste test the boiled peanuts for saltiness and firmness, as some people prefer soft nuts to firmer ones. 4 to 5 pounds green (raw) peanuts in shell 4 to 6 quarts water 1 cup plain salt Wash unshelled peanuts thoroughly in cold water until water runs clear; then soak in cool, clean water for approximately 30 minutes before cooking. In a large pot, place soaked peanuts and cover completely with water. Add 1 cup of salt per gallon of water. Cook, covered, on high heat for 4 to 7 hours. NOTE: the cooking time of boiled peanuts varies according to the maturity of the peanuts used and the variety of peanuts. The cooking time for a 'freshly pulled" or green peanut is shorter than for a peanut that has been stored for a time. Boil the peanuts for about 4 hours, then taste. Taste again i 10 minutes, both for salt and texture. Keep cooking and tasting until the peanuts reach desired texture (when fully cooked, the texture of the peanut should be similar to that of a cooked dry pea or bean). Remove from heat and drain peanuts after cooking or they will absorb salt and become over salted. Peanuts may be eaten hot or at room temperature, or chilled in the refrigerator and eaten cold, shelling as you eat them. Freezing boiled peanuts: Prepare peanuts as indicated above. Drain, allow to cool, and freeze in airtight containers. They keep indefinitely. Canning Your Boiled Peanuts: Prepare peanuts and brine the same as for boiling for immediate use. Pack peanuts into jars to within one-half inch of the top, using equal weights of peanuts and hot brine (212°F). Partially submerge containers in upright position in boiling water for 10 minutes. Seal while hot and process 45 minutes at 10 pounds pressure. Cool containers in water, label, and store away from heat.

Boiled Peanuts


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keyword: boiled
keyword: peanuts
recipes for candy-snacks
recipes by connyh-anon
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(posted October 8, 2007)

I found this wonderful recipe on http://www.whatscookingamerica.net .

Judging from the many variations on recipes for boiled peanuts, there appears to be no wrong way to
boil green peanuts. The important thing is the many tastings needed to determine when they are done. You must taste test the boiled peanuts for saltiness and firmness, as some people prefer soft nuts to firmer ones.

4 to 5 pounds
green (raw) peanuts in shell
4 to 6 quarts water
1 cup plain
salt

Wash unshelled peanuts thoroughly in cold water until water runs clear; then soak in cool,
clean water for approximately 30 minutes before cooking.

In a large
pot, place soaked peanuts and cover completely with water. Add 1 cup of salt per gallon of water. Cook, covered, on high heat for 4 to 7 hours.

NOTE: the cooking time of boiled peanuts varies according to the maturity of the peanuts used and the variety of peanuts. The cooking time for a 'freshly pulled" or
green peanut is shorter than for a peanut that has been stored for a time.

Boil the peanuts for about 4 hours, then taste. Taste again i 10 minutes, both for salt and texture. Keep cooking and tasting until the peanuts reach desired texture (when fully cooked, the texture of the peanut should be similar to that of a cooked
dry pea or bean).

Remove from heat and
drain peanuts after cooking or they will absorb salt and become over salted.

Peanuts may be eaten
hot or at room
temperature, or chilled in the refrigerator and eaten cold, shelling as you eat them.

Freezing boiled peanuts:
Prepare peanuts as indicated above.
Drain, allow to cool, and freeze in airtight containers. They keep indefinitely.

Canning Your Boiled Peanuts:
Prepare peanuts and
brine the same as for boiling for immediate use.

Pack peanuts into jars to within one-half inch of the top, using equal weights of peanuts and
hot brine (212°F). Partially submerge containers in upright position in boiling water for 10 minutes.

Seal while
hot and process 45 minutes at 10 pounds pressure. Cool containers in water, label, and store away from heat.


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