| Boiled Peanuts 1 to 5 pounds green (raw) peanuts in shell enough water to cover the peanuts 1 cup kosher salt per gallon of water used (slightly less if using table salt) Optional seasoning: 2 Tbsp Old Bay Seasoning, chili powder, smoked paprika, or a package of crab boil mix (Zatarans is really good!) 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 soup pot, place soaked peanuts and cover completely with water. Add 1 cup of salt per gallon of water and any seasonings you desire. Bring to a boil, cover and cook for 4 to 8 hours. The cooking time of boiled peanuts varies according to the maturity of the peanuts used and the variety of peanuts. The cooking time for the freshest green peanut is shorter than for a peanut that has been stored for a while. Boil the peanuts for about 4 hours both for salt and texture. Keep cooking and tasting until the peanuts reach desired texture. When they are soft, they are done. If they are still slightly crunchy, they need to cook longer. When they're done, remove from the heat and drain. If the peanuts are soft, but not quite as salty as you would like, you can leave them in the cooking water with the heat off to absorb more of the salt. Peanuts may be eaten hot or at room temperature, or chilled in the refrigerator and eaten cold, shelling as you eat them. Important note: Do not add anything acidic to the peanuts while cooking. Peanuts are legumes and acidity will prevent the peanuts from softening. Freezing boiled peanuts: Prepare peanuts as indicated above. Drain, allow to cool, and freeze in airtight containers. |
