📝 About This Recipe
A true staple of the American South, these boiled peanuts are a far cry from their roasted cousins, offering a soft, bean-like texture and a deeply savory, addictive brine. Often called 'Southern Caviar,' these legumes are simmered for hours in a potent infusion of sea salt and aromatic spices until they reach buttery perfection. Whether you’re at a roadside stand or a backyard tailgate, these warm, salty gems are the ultimate communal snack that captures the essence of hospitality.
🥗 Ingredients
The Peanuts
- 2 pounds Raw Green Peanuts (In-shell, thoroughly rinsed to remove field dirt)
The Brine Base
- 2 gallons Water (Filtered water preferred)
- 1/2 cup Kosher Salt (Adjust to taste after 3 hours)
- 1 teaspoon Liquid Smoke (Hickory or Mesquite)
- 2 tablespoons Apple Cider Vinegar (Adds a subtle brightness to the brine)
Aromatics and Spices
- 6 cloves Garlic (Smashed)
- 3 tablespoons Old Bay Seasoning (For that classic coastal flavor)
- 1 tablespoon Red Pepper Flakes (Optional, for a spicy 'Cajun' style)
- 1 tablespoon Onion Powder
- 1 tablespoon Black Peppercorns (Whole)
- 1 teaspoon Dried Thyme
- 3 pieces Bay Leaves (Dried)
👨🍳 Instructions
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1
Place the raw peanuts in a large colander and rinse them thoroughly under cold running water, scrubbing away any excess dirt or grit from the shells.
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2
Place the cleaned peanuts into a large stockpot (at least 12-quart capacity) or a large slow cooker.
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3
Add the kosher salt, Old Bay seasoning, red pepper flakes, onion powder, black peppercorns, and dried thyme over the peanuts.
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4
Toss in the smashed garlic cloves and the bay leaves to distribute the aromatics.
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5
Pour in the 2 gallons of water, adding the liquid smoke and apple cider vinegar last. The peanuts will float; this is normal.
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6
Place a heavy, heat-proof plate on top of the floating peanuts to keep them submerged in the brine, then bring the pot to a rolling boil over high heat.
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7
Once boiling, reduce the heat to a low simmer and cover the pot with a tight-fitting lid.
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8
Maintain a steady simmer. If using a stockpot, check the water level every hour, adding more hot water as needed to keep the peanuts covered.
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9
After 3 hours of simmering, perform your first taste test. Carefully remove a peanut, let it cool slightly, and check for texture. It should be softening but might still have a 'crunch' in the center.
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10
Continue simmering for another 1 to 3 hours. The final texture should be similar to a cooked pinto bean—tender and soft throughout.
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11
Once the desired texture is reached, turn off the heat. This is the secret step: let the peanuts soak in the hot brine for an additional 30-60 minutes to absorb maximum flavor.
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12
Drain the peanuts using a slotted spoon or colander, but keep a little bit of the 'pot liquor' (brine) if you plan to store them.
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13
Serve warm in a large bowl with a secondary 'discard bowl' for the empty shells.
💡 Chef's Tips
Always use 'Green' or 'Raw' peanuts; roasted peanuts will never soften correctly and will yield a poor texture. If using a slow cooker, cook on High for 8-10 hours or Low for 18-24 hours for a hands-off approach. Don't be afraid of the salt—peanuts have thick shells and require a high concentration of salt in the water to season the nut inside. If your peanuts are too salty at the end, drain the brine and toss them with a little fresh water to balance them out. Store leftovers in their brine in the refrigerator for up to 5 days, or freeze them in freezer bags for months.
🍽️ Serving Suggestions
Serve warm alongside a crisp, cold Lager or Pilsner to cut through the salt. Pair with a glass of sweet iced tea for the quintessential Southern afternoon snack. Bring a large bag to a tailgate or picnic—they are the ultimate finger food for crowds. Serve as a unique appetizer before a BBQ dinner of pulled pork or ribs. Enjoy outdoors where you can easily discard the shells and messy brine drips.