CLASSIC BOILED PEANUTS | SOUTHERN LIVING
Say hello to a roadside favorite.
Provided by Matt and Ted Lee
Total Time 14 hours 10 minutes
Yield Serves 12
Number Of Ingredients 2
Steps:
- Place 2 gallons of water in a 10- to 12-quart stockpot. Add ½ cup of the salt to water; stir until salt dissolves. Add raw peanuts. (Skip this step if you are using green peanuts.) Use a large dinner plate to help submerge the floating peanuts. Soak peanuts 8 hours or overnight. (This step saves a little time boiling, but if you don't have the luxury of soaking time, you can skip it.)
- Drain soaking water; add 2 gallons water and 1 cup salt to peanuts. (Note level of water on side of pot.) Bring to a boil over high. Reduce heat to low. Simmer, covered, until peanuts are as soft as roasted chestnuts or softer, 5 to 8 hours (2 to 3 hours for green peanuts), keeping water in pot within an inch or so of its original level with regular additions of water. After peanuts have boiled 3 hours (1 hour for green peanuts), sample them to check their texture and salinity. Remove a peanut, and wait until it is cool enough to handle. Open the shell, and give the peanut a chew, slurping some brine with it. If it crunches, cook it more. If the brine lacks salt, add more by ¼-cup amounts. If it is too salty, remove some of the water, and replace with the same volume of fresh water. Allow an hour for the salinity to equalize before testing again. Sample peanuts every hour until they are pleasantly yielding and as salty and appetizing as a good pickle.
- When peanuts are cooked, remove from heat, and let them cool in the pot 1 hour (20 minutes for green peanuts). When cool enough to handle, drain and eat. Or store in the shell, in a sealed container, in the refrigerator 7 to 10 days or in the freezer several months.
GEORGIA-STYLE BOILED PEANUTS RECIPE | SOUTHERN LIVING
Hands down, this is the easiest way to boil peanuts
Provided by Southern Living
Total Time 18 hours 3 minutes
Yield Makes 18 cups
Number Of Ingredients 2
Steps:
- Combine peanuts, salt, and 14 cups water in a tall, oval 6-quart slow cooker. Cover and cook on HIGH 18 hours or until peanuts are soft. Drain peanuts before serving or storing. Store in zip-top plastic bags in refrigerator up to 2 weeks.
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- Reprinted from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee. Copyright 2006 by Martens Maxwell, Inc. With permission of the publisher, W.W. Norton & Company, Inc.
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CLASSIC BOILED PEANUTS | SOUTHERN LIVING
Say hello to a roadside favorite.
From southernliving.com
Total Time 14 hours 10 minutes
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Total Time 14 hours 10 minutes
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