Boiled Peanuts

Listen up, 24-hour party people! I know you’re in the midst of partying your brains away during this holiday season, and are out of ideas for hor d’eouvres. Bet you never thought of boiled peanuts! Don’t retch. It’s good. I swear. And it’s as addictive as chocolate covered crack. Mmm.

Boiled peanuts are common in the Deep South; sold at roadside stands and gas stations, and served at backyard parties. The best ones are ladled from pipin’ hot kettles and eaten while still warm.

Boiled peanuts are made by boiling green peanuts (a.k.a. fresh or raw; not roasted) with salt in a large pot for a few hours. When ready you crack open the shells and suck out the warm, soft, salty peanuts. If you like peanuts or sucking edamame from their shells, you’ll like boiled peanuts. In fact, I don’t know of a single person that doesn’t love them. Don’t believe me? Make some and watch your friends frantically pop boiled peanuts in their mouth like cracked-out fiends.

Where do I find green peanuts?
If you live in the Deep South, you’ll find them at the grocery store. Elsewhere, look for them at ethnic markets. I’ve had luck finding them at Asian markets and Latin American markets. They’re not available all the time, so snag them when you see them. Can’t find? Order some.

Boiled Peanuts

• In a large pot, cover green peanuts with enough water to compensate for water boiling off.
• Add salt. A rough guide is ½ cup salt for 4 pounds of peanuts. Salt levels are subjective. Add less to start, and adjust to taste.
• Simmer for 3-4 hours. Individual peanuts will soften at different rates, so sample to see when to stop cooking. You want the peanuts to be soft, but not mushy.
• Drain and serve.