Peanuts

How To Roast or Boil Peanuts

Boiled Peanuts

Boiled peanuts are a traditional snack in South Carolina, North Carolina, Georgia, northern Florida, Alabama, and Mississippi. Pronounced "bald peanuts" by diehard Southerners. They are an acquired taste, but according to southerners, they are totally addictive. From May through November, all over the south, you will see roadside stands - ranging from woodsheds to shiny trailers - offering fresh boiled peanuts. Sometimes they are hard to open with your fingers, and you must resort to using your teeth, but according to most people, they are worth the trouble.

Traditionally they are eaten outside where it doesn't matter if wet shells are tossed or spit on the ground. The shells turn soggy, and the peanuts take on a fresh, legume flavor. A green peanut is not green in color, just freshly harvested. It takes ninety to a hundred days to grow peanuts for boiling, and they are available only during May through November throughout the southern states. Valencia peanuts are excellent for boiling and you can enjoy this unique taste treat year round! One of the drawbacks of boiled peanuts is that they have a very short shelf life unless refrigerated or frozen. If you leave them out on the kitchen counter for 3 to 4 days, they become slimy and smelly!

Boiled Peanuts Recipe

Judging from the many variations on recipes for boiled peanuts, there appears to be no wrong way to boil Valencia peanuts. The important thing is the many tastings needed to determine when they are done. You must taste test the boiled peanuts for saltiness and firmness, as some people prefer soft nuts to firmer ones.

        1 to 5 pounds Valencia (raw) peanuts in shell
        2 to 6 quarts water
        1/4 cup to 1 cup of plain salt or Sea Salt (to taste)

Wash unshelled peanuts thoroughly in cold water until water runs clear; then soak in cool, clean water for approximately 30 minutes before cooking.

In a large pot, place soaked peanuts and cover completely with water. Add 1 cup of salt per gallon of water. Cook, covered, on high heat for 2 to 4 hours.

NOTE: the cooking time of boiled peanuts varies according to the maturity of the peanuts used and the variety of peanuts. This is why the taste test is so important.

Boil the peanuts for about 2 hours, then taste. Taste again in 10 minutes, both for salt and texture. Keep cooking and tasting until the peanuts reach desired texture (when fully cooked, the texture of the peanut should be similar to that of a cooked dry pea or bean).

Remove from heat and drain peanuts after cooking or they will absorb salt and become over salted.

Peanuts may be eaten hot or at room temperature, or chilled in the refrigerator and eaten cold, shelling as you eat them.

Freezing boiled peanuts:
Prepare peanuts as indicated above. Drain, cool, and freeze in airtight containers. They keep indefinitely.

Canning Your Boiled Peanuts:
Prepare peanuts and brine the same as for boiling for immediate use.

Pack peanuts into jars to within one-half inch of the top, using equal weights of peanuts and hot brine (212°F). Partially submerge containers in upright position in boiling water for 10 minutes.

Seal while hot and process 45 minutes at 10 pounds pressure. Cool containers in water, label, and store away from heat.

Roasting Peanuts

Peanuts can be roasted in the conventional oven either in the shell or shelled. Roast Peanuts in the shell in a 350* degree oven for 20 – 25 minutes. Place layer of peanuts on a baking sheet – you don’t want to go over a couple of layers at a time. Shelled Peanuts should be ready in about 15 – 20 minutes. Test them frequently and let your nose and taste help you determine doneness. If the red skin slips from the nut easily, it is done. The aroma of fresh roasting peanuts will fill your kitchen!

To Microwave: Place a shallow layer of peanuts in a glass container and cook on high for approximately 8 minutes. Check and stir around around 2 minutes or so because microwaves do vary. They will continue to cook after they are removed from the oven. To be safe, let them stand and if they are not as toasty as you like, return them to the microwave a bit more.

Note: Shelled peanuts can be seasoned with salt, or any of the seasoning salts (we like jalapeño salt for a little kick) or chili powder, parmesan cheese, paprika –let your creative spirit be your guide!

Traditional Salted (shelled) peanuts are prepared in an open skillet with enough peanut oil to cover. Stir frequently as they are boiled at a medium high heat for about five minutes or until they suit your taste. Remember they will continue to cook after you have removed them from the heat. Drain on paper towels and season with salt or any of your favorites.