Save Recipe Print
About 5 cups



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.

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.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Low-Country Boil

Recipe courtesy of Trisha Yearwood

Hard Boiled Eggs

Recipe courtesy of Food Network Kitchen

Boiled Potatoes

Recipe courtesy of Melissa d'Arabian

Boiled Beets

Recipe courtesy of Food Network Kitchen

Boiled Potatoes with Butter

Recipe courtesy of Food Network Kitchen

New England Boiled Dinner

Recipe courtesy of Emeril Lagasse

Soft Hard-Boiled Eggs

Recipe courtesy of Ina Garten

Crawfish Boil

Recipe courtesy of Alton Brown

Shrimp Boil

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories