Email to Cat      

Boiled Peanuts

Source of Recipe

From "Southern Snacks" by Perre Coleman Magness


Recipe Introduction

"Boiled peanuts are a love-or-hate thing. They are not crunchy like roasted peanuts, but soft and wet. Some people just can't get into the texture, as well as the fact that sometimes a little juice might squirt out when you open them up. Generally, you find someone selling boiled peanuts on the side of the road or at a country gas station. I myself had never considered boiling my own peanuts until I overheard a conversation about boiling them in the slow cooker. So I had to try. It works, it's easy, and it's a great treat when I find raw peanuts. Pull out a brown paper bag of goobers at a party, and a conversation about the merits or drawbacks is sure to ensue. I like my goobers with plenty of Creole seasoning and salt, but you could use just salt or any flavor combo you like. I sometimes find raw peanuts, also called green peanuts, at farmers' markets but most often at Asian grocery stores. They are peanuts in the shell that have not been roasted."

List of Ingredients

◦ 1 pound raw peanuts
◦ 5 cups water
◦ 2 tablespoons Creole seasoning (such as Tony Chachere's)
◦ 2 tablespoons kosher salt


Recipe

Place the peanuts and the water in a slow cooker and stir in the seasonings. Cook on low for 10 hours, turn off the slow cooker, and leave the peanuts in the seasoned water for another 10 to 12 hours. Drain the peanuts and enjoy!

Boiled peanuts will keep covered for up to 3 days, but the drained peanuts can be frozen for up to 2 months. Reheat the peanuts in salted water to thaw.

Makes 1 pound