Boiling 50 pounds of peanuts
by Bill Croft
Let's get over all the drama and complication about boiling peanuts. I've sold boiled peanuts in the north Georgia mountains for twenty five years. This area has the best boiled peanuts in the world. I can't help it, it's just a fact. My peanuts are the best. Again, I can't help it, it just a fact.
This recipe is for boiling fifty pounds of raw peanuts. Get yourself a 55 gallon, stainless steel, open top drum with a lid and a burner stand, with a high pressure burner and regulator. Place 50 pounds of raw, Valencia peanuts in the drum. There's no need to wash or soak them, it's a waste of time. Add five 1 pound round boxes of salt in the drum. Not sea salt or Kosher salt. Just good old salt. Grocery store salt is the cheapest. It can be free running or iodized, makes no difference. Add water until peanuts rise to six inches from the top. Not Spring water, purified water or holy water. Just good old water right out of the hose. Put the lid on.
Ignite burner and adjust flame. A good way to check the flame height is to look at it in the dark. The flame should barely lick the outside edges of the pot. Can't see this in the daylight. Stir the peanuts, every two hours, throughout the cook. A hand drywall mixer works well. After six hours, add water to bring the peanuts back up to six inches from the top. After twelve hours, turn them off. Let soak about twelve hours. Discard the few peanuts floating on top. You're done and they're perfect.
No drama! Try it and you'll see.