Recipe courtesy of Sharon Bowers
Low Country Boiled Peanuts
- Yield: About 5 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 321
- Total Fat
- 28
- Saturated Fat
- 4
- Carbohydrates
- 9
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 15
- Cholesterol
- 0
- Sodium
- 476
- Total: 2 hr
- Cook: 2 hr
Ingredients
2-3 quarts water
1/4 cup kosher salt
2 pounds green peanuts (see Note)
Directions
- Put the water in a large stockpot, add the salt, and bring to a boil. Add the peanuts and simmer for 1 to 2 hours, testing a peanut occasionally, until the shells tear open with ease and the peanuts inside are completely tender (even a little mushy).
- Drain and serve warm. Uneaten peanuts can be stored in a tightly covered container in the refrigerator for up to 2 days. Heat cold peanuts to hand-hot in the microwave before serving.
Cook’s Note
To make this recipe, you must have green peanuts--uncooked, fresh peanuts, which are still tender and not dried or crunchy. Outside the Southern US, green peanuts can sometimes be purchased at specialty or gourmet stores, or mail-ordered. Don't try this with dried or cooked peanuts.