Photo: Boiled Peanuts Recipe
Ingredients
- 2 pounds in-shell raw Virginia or Valencia peanuts
- 3 ounces kosher salt
- 3 gallons water
Directions
Wash the peanuts in cool water until the water runs clear. Soak in cool water for 30 minutes to loosen any remaining dirt.
Drain and rinse the peanuts. Add the peanuts to a 12-quart pot along with the salt and 3 gallons of water. Stir well. Cover and cook on high for 4 hours. Check the texture of the peanut at this point for doneness. When done, boiled peanuts should have a similar texture to a cooked dry bean. It should hold its shape, but not crunch when bitten. Add more water throughout the cooking process, if needed. If necessary, continue cooking for 3 to 4 hours longer.
Drain the peanuts and store in a covered container in the refrigerator for up to 1 week.
*Cook's note: The cooking time can vary greatly depending on how fresh the peanuts are. The fresher the peanut, the less time it will take to cook.
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By truman1974_12617174
San Diego, 43
on February 01, 2010
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Can you use dry raw peanuts instead of green peanuts? I would like to make some out of season and would hate to ruin them if you can't use them.
By deepouterspace_...
gainesville, FL
on June 09, 2009
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This recipe is a good place to start, but 1 oz of salt per gallon wasn't enough. Also, I used green peanuts (which are superior to other types of peanuts when boiled imho and they were at different stages of doneness before the recipe tells you to check them, maybe 2.5 hours in.
I was surprised that Alton didn't mention green peanuts, since they are so much better when boiled and he usually knows stuff like that. Maybe the difference isn't common knowledge...
I'd recommend you taste the liquid early on to make sure you don't end up with bland peanuts!
By thomas_9007015
Bossier City, LA
on May 29, 2009
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This recipe has a flaw. It says add 2 pounds peanuts plus 3 gallons of water to a 12 quart pan. The 3 gallons of water would fill the pot to the top with no room for the peanuts.
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