One of the best things about Summer in the South is all of the Boiled Peanut stands that pop up all over town. Especially if you’re on your way up to the mountains. The hot, salty goodness of a fresh bag of boiled peanuts from a roadside stand just screams “Southern” and is something not to missed (or at least tried once) if you’re ever in the area. Boiled peanuts are actually the official state snack for South Carolina, where I live.
My dad has a good friend who makes just about the best boiled peanuts I’ve ever eaten. Every once in a while, I’ll come home to a big ziploc bag of them at my front door that Gary has graciously dropped off for me to indulge in. My day is instantly made when this happens as these are a Southern delicacy I’ve yet to tackle in my own kitchen.
Even though I’ve never personally made them before, they’re pretty easy. I’m sure some people have old family secrets that set their boiled peanuts recipes apart from others, but for the most part, it’s raw (or green) peanuts and salt. It doesn’t get much more simple than that.
Southern Sundays: Boiled PeanutsSERVES serves many PrintDownload
- 2-3 lbs of green or raw peanuts
- 1-1 1/2 cups salt
- Put the peanuts and salt in a large stockpot. Cover completely with water. Bring the peanuts to a boil and then reduce the heat to simmer. Simmer for 1 to 1 1/2 hours. Check the peanuts to see if they're done. If the peanuts are still a little crunchy or not salty enough, they need to continue cooking. Cook for another 30 minutes and then check them again. Keep cooking in 30 minute intervals until they are soft.
- Drain the peanuts and serve.
- Store in an airtight container in the fridge for up to a week