Water - Enough to float the peanuts (measure how much used)
Salt - About 1/2 cup (8 tablespoons) of salt per gallon of water
Rinse the raw peanuts several times in water to remove debris. Put the peanuts into a pot. You can also use a crockpot. Add water (measure as you fill) until it reaches no more than 1" from the top of the pot. The peanuts will float. Stir the pot, and bring it to a rolling boil (turn crockpot on high).
Taste the peanuts as they boil. Raw peanuts first soften as they boil. The salt flavor only infuses the peanuts after they soften, and the brine permeates the shells. When they are as soft as you like turn off the burner, and let the boiled peanuts soak in the brine for several hours to saturate the peanuts with the salty flavor.
Green raw peanuts take at least 1 hour to boil, and raw dried peanuts may require up to 24 hours to boil. The raw peanuts' maturity, size, internal moisture content, and your taste preference, determines their required boiling time.
When using this boiled peanuts recipe in a pressure cooker with dried peanuts, cook them for about 45 to 55 minutes at 15 lb pressure, depending on how soft you prefer them. Let the pressure cooker reduce pressure naturally, don't force cool it. After pressure cooking the peanuts you can continue to boil them in the open pot to further soften them.
Regardless how you boil them, we suggest soaking the boiled peanuts in the brine for several hours after they reach the texture you like. Soaking infuses the peanuts with salty goodness, and makes them juicy. You can soak them overnight in the refrigerator for maximum flavor. Eat them cold, or reheat them in the juice to enjoy fresh hot boiled peanuts.
While no boiled peanut recipe can tell you exactly how long to boil your peanuts, by sampling them as they boil you'll decide when they're done to your liking.
This Georgia expert tells his boiled peanut recipe for green peanuts. Notice JR uses "~25 lbs of peanuts, 3 cups of salt for the first cooking". He doesn't say how much water that is. The ratio of salt to water is the important factor not lbs of p-nuts.
Many online boiled peanuts recipes advise using more salt than you need. The concentration of salt in the water is the important factor rather than the pounds of peanuts in the water.
Our boiled peanuts recipe uses ~1/2 cup of salt per Gallon of water. Some like more, some less. We suggest about 8 Tablespoons (+/-2) of salt per Gallon of water when boiling peanuts.
Proper boiling and soaking time allows the saline solution to flow through the shell into the pods, and saturate them with flavor. Green peanuts will take at least 1 hour to boil, up to 4 hours. Dried raw peanuts will take up to 24 hours to boil. Dried peanuts (and dried beans) soften faster when boiling without any salt. Add salt to the water as they cool and soak. Do not try to rush good boiled peanut flavor by using extra salt. Let the magic happen naturally, over time as it does around the world for boiled peanut vendors.
The perfect boiled peanut recipe creates the best texture, flavor, and wetness from that particular batch of peanuts. Flavor perfection requires proper cooking, and soaking time using the freshest ingredients.
Regional boiled peanut recipes add chili peppers, jalapenos, old bay seasoning, shrimp boil seasoning, sugar, jaggery, star anise, turmeric, Chinese 5 spice, cilantro, onion, garlic, Szechuan peppercorn, chicken stock, liquid smoke, etc.
Smokey Georgia Green Boiled Peanuts Recipe
George shows his South Georgia boiled peanuts recipe. He adds liquid smoke for the taste of old time peanut boiling over hardwood fires. His recipe is 10 pounds of Green peanuts, 2 Gallons of water, 1.5 Cups of Kosher Salt (24 tbsp non iodized salt), and 1/4 Cup of Liquid Smoke. Cooking the green peanuts up to 4 hours he tastes them periodically to decide when they are done.
They soak in the salty water as they cool for several hours prior to freezing them in containers for year round enjoyment.
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Soaking dried peanuts before boiling Would it help to soak the dried peanuts in water overnight before cooking - like dried beans?
I appreciate the explanation of what happens when during …
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