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Boiled Peanuts

This traditional Southern snack transforms humble green peanuts into tender, savory bites that are perfect for game day gatherings, backyard barbecues, or whenever you crave something salty and satisfying. Making them at home lets you control the saltiness and create a fresher version than anything you'll find at a roadside stand.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 12 servings
Course: Snack
Cuisine: Southern American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds raw green peanuts in shells also called fresh peanuts
  • 1 cup kosher salt plus more for adjusting
  • 8 quarts cold water enough to cover peanuts by 2 inches

Equipment

  • Large stockpot or Dutch oven (at least 8 quarts)
  • Long-handled spoon for stirring
  • Colander for draining
  • Large bowl for serving
  • Measuring cups
  • Airtight containers for storage

Method
 

  1. Place the raw peanuts in a colander and rinse them under cold running water while rubbing them together to remove any dirt or debris.
  2. Transfer the cleaned peanuts to your large stockpot and add enough cold water to cover them by at least 2 inches.
  3. Pour the kosher salt directly into the pot with the peanuts and water. Stir everything together with your long-handled spoon until the salt completely dissolves into the water.
  4. Place the pot over high heat and bring the entire mixture to a rolling boil without covering it.
  5. Once the water reaches a full boil, reduce the heat to medium-low to maintain a gentle simmer. Cover the pot with a lid, leaving it slightly cracked to allow steam to escape.
  6. Let the peanuts simmer for about 4 hours, stirring every 30 minutes to ensure even cooking. Start testing for doneness after 3 hours by carefully removing a peanut, letting it cool for a minute, then cracking it open to taste the texture.
  7. The peanuts are ready when they have a soft, bean-like texture that's easy to bite through without being mushy. They should taste well-seasoned throughout.
  8. Turn off the heat and let the peanuts sit in the hot brine for 30 to 60 minutes. This resting period allows them to absorb even more salt and develop deeper flavor.
  9. Drain the peanuts in a colander, but save a cup of the brine if you want to store them in liquid. Serve the boiled peanuts warm in a big bowl.

Notes

Check water level every hour and add more hot water if needed to keep peanuts fully submerged. Taste the brine after 2 hours of cooking and add more salt if needed. If using raw dried peanuts instead of green peanuts, increase cooking time to 6 to 8 hours. Store in airtight container covered with brine for up to 7 days in refrigerator or freeze for up to 6 months.