Boiled Peanuts – I moved to Florida from Michigan when I was 13. I remember driving from our small town down to Orlando and all along the side of the highway, I would see signs for Hot Boiled Peanuts. I thought they sounded disgusting. Soggy and disgusting. I didn’t get it. I was not about to even try them!!
Well, that all changed when my grandparents took my brother and I to Kennedy Space Center. We stopped on some random rural road (there are a lot of those in Florida) and my grandfather bought some peanuts and some peanut brittle. Of course, the peanut brittle was delicious and I dove right into that. It didn’t take him long to notice that I hadn’t even looked at a boiled peanut!
He finally asked me to try one and I couldn’t say no to him! I begrudgingly took the peanut and tried it. I’m sure the look on my face was priceless, as it went from grossed out to unsure to wanting more! Those little things were delicious!!
I don’t know what it is about peanuts in any form that make them so hard to resist. You definitely cannot eat just one. These are great for a crowd or just to keep around to snack on. Definitely give yourself time for these to cook. They will take anywhere from 5-8 hours. I try to make them a day before I need them. Or I try to anticipate a craving. 🙂
adapted from Trisha Yearwood’s Georgia Cooking in an Oklahoma Kitchen
- 5 pounds raw peanuts
- Kosher salt
1. Rinse the peanuts and put them in a large stock-pot or Crock Pot.
2. Add enough water to cover the peanuts, measuring the amount of water as it is added.
3. Add 1/3 cup of Kosher salt for each gallon of water used.
4. Bring the water to a boil over high heat and stir to dissolve the salt.
5. Reduce to the heat to medium low and simmer until tender, 5-8 hours.*
6. Drain peanuts and let cool. Rinse only to dilute saltiness.
*How crunchy or tender you like your peanuts will create a variance in the cooking time. Test often for doneness after the first 2 hours or so.