Boiled Peanuts
- Level: Easy
- Yield: approximately 4 pounds in shell and 2 pounds out of shell
- Total: 4 hr 35 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 4 hr
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.