Boiled Peanut Recipe Recipe - Cooking Index
Boiled Peanut Recipe Recipe - Cooking Index
| Some | Raw Unshelled Valencia Peanuts | |
| Some | Water | |
| Some | Uniodized Salt to taste |
1. Wash raw peanuts and soak in clean cold water for about 30 minutes before cooking.
2. Put peanuts in a kettle and cover completely with water. To start with, add about 1 tablespoon of salt for each 2 cups of peanuts.
Sample the peanuts after about 35 minutes. You are looking for both taste, and texture. When done, the boiled peanuts have a texture similar to a cooked dried bean. They should not be too chewy or too mushy. The amount of salt used is a matter of taste. Add more if you want a saltier treat.
Continue tasting every five minutes until you are satisfied with the saltiness and texture. When done, drain the peanuts so they stop absorbing salt.
In our opinion they are best eaten hot, shelling them as you go. You can eat them cold as well. We understand that they will keep for several days in the refrigerator, or they can also be frozen for storage - ours didn't last that long. We've not tried it, but you see them sold in flavored varieties as well as plain. One version we saw was for Cajun peanuts - experiment with your favorite Creole seasoning, and maybe some red pepper.
Note: A word about peanuts. We're no experts, but we sampled several types of peanuts from vendors. Some were jumbo varieties with only a couple large peanuts per shell, and some had 4 or more peanuts per shell. According to our research these are Valencia peanuts, and we liked them the best.
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