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Bowl of homemade boiled peanuts on kitchen towel

Boiled peanuts

LOCAL Life Test Kitchen
Living in the Lowcountry is practically an invitation to develop an opinion about boiled peanuts. Best gas station or roadside stand? South Carolina or Georgia? Cajun or plain? Soft enough to slurp or still a little firm? Few snacks feel more familiar than a warm bag eaten one shell at a time on a long drive home. The good news: making them yourself is easier than you might think. You’ll need raw or green peanuts. Raw peanuts are air-dried and shelf-stable, while green peanuts are freshly harvested with more moisture still inside. Ask a seasoned peanut boiler, and many will swear green peanuts are the gold standard, but either will get the job done. The secret is patience, salt and letting them soak up flavor.
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Ingredients
  

  • 2 pounds raw peanuts in the shell or 3 pounds green peanuts
  • 1 1/2 cups kosher salt divided
  • 2 gallons water

Instructions
 

  • In a large stockpot, dissolve 1/2 cup kosher salt in 2 gallons water. Add raw peanuts, and place a plate or bowl on top to keep them submerged. Soak 8 hours or overnight. Skip this step for green peanuts.
  • Drain soaked peanuts and return them to the pot. Add 2 fresh gallons water and the remaining 1 cup kosher salt. Bring to a boil, then reduce heat to low and cover. Simmer gently, adding water as needed to keep peanuts submerged.
  • Cook until soft, briny and flavorful, about 5 to 8 hours for raw peanuts or 2 to 3 hours for green peanuts. Start tasting early. A perfect boiled peanut should feel tender all the way through, never crunchy in the center.
  • After about 3 hours for raw peanuts (or 1 hour for green peanuts), taste and adjust. Want more salt? Add in 1/4-cup increments. Too salty? Add fresh water.
  • When tender, remove from heat and let cool in the cooking liquid for about 1 hour (20 to 30 minutes for green peanuts). This extra soak deepens flavor and gives them that roadside-stand taste.
  • Drain and enjoy warm, room temperature or straight from the fridge. Store refrigerated for up to 10 days, or freeze for several months.
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