Best Boiled Peanut Recipe

Southern Boiled Peanuts (3 Different Flavors) My …

WEBJun 8, 2021 · Electric Pressure Cooker: Add peanuts, water, and seasoning to the pressure cooker insert. Cover and cook on high …

Rating: 4.8/5(6)
1. Rinse the peanuts in water. Cook by following either of the instructions/methods below:
2. Add peanuts in a large pot. Cover with water and seasonings, bring to a boil. Reduce heat to medium-low and allow the mixture to simmer for 2-3 hours, until peanuts are softened.
3. Add peanuts, water, and seasoning to the pressure cooker insert. Cover and cook on high pressure for 50 minutes, then allow it to naturally release for 10 minutes. Quick release any remaining pressure. Open and enjoy.
4. Add peanuts, water, and seasoning into slow cooker insert. Cover and allow to cook on low for 12-14 hours, or until the peanuts have softened.

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Classic Boiled Peanuts Recipe Southern Living

WEBDec 31, 2023 · Bring to a boil then reduce the heat to low. Simmer, covered, until peanuts are soft, 5 to 8 hours (2 to 3 hours for green …

1. Place 2 gallons of water in a 10- to 12-quart stockpot. Add 1/2 cup of the salt to water; stir until salt dissolves. Add raw peanuts. (Skip this step if you are using green peanuts.) Use a large dinner plate to help submerge the floating peanuts. Soak peanuts 8 hours or overnight. (This step saves a little time boiling, but if you don’t have the luxury of soaking time, you can skip it.)
2. Drain soaking water; add 2 gallons water and 1 cup salt to peanuts. (Note level of water on side of pot.) Bring to a boil over high. Reduce heat to low. Simmer, covered, until peanuts are as soft as roasted chestnuts or softer, 5 to 8 hours (2 to 3 hours for green peanuts), keeping water in pot within an inch or so of its original level with regular additions of water. After peanuts have boiled 3 hours (1 hour for green peanuts), sample them to check their texture and salinity. Remove a peanut, and wait until it is cool enough to handle. Open the shell, and give the peanut a chew, slurping some brine with it. If it crunches, cook it more. If the brine lacks salt, add more by 1/4-cup amounts. If it is too salty, remove some of the water, and replace with the same volume of fresh water. Allow an hour for the salinity to equalize before testing again. Sample peanuts every hour until they are pleasantly yielding and as salty and appetizing as a good pickle.
3. When peanuts are cooked, remove from heat, and let them cool in the pot 1 hour (20 minutes for green peanuts). When cool enough to handle, drain and eat. Or store in the shell, in a sealed container, in the refrigerator 7 to 10 days or in the freezer several months.

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