If you've ever lived
in the American South, you've probably tried boiled peanuts at
least once. They are sold at roadside stands, at farmer's markets,
and are served at many get togethers as a snack.
They are very salty,
but very good. You sort of have to get over the sliminess, though. I like
them.
Boiled Green Peanuts (green
means fresh, in the shell)
Wash peanuts (in the
shell) in cool water. Put peanuts in a large kettle & cover with brine
(10 ounces salt to one gallon of water). Boil, covered for 45 minutes
or until the nuts inside are tender. Taste often for preferred saltiness.
Allow peanuts to sit in brine to increase saltiness. Drain when the desired
degree of salinity is achieved.
You can shell & eat
them immediately, or store them for a day or two in the fridge.
Boiled Dry Peanuts (Dry
means dried raw peanuts, in the shell)
Place 1 pound raw shelled
peanuts in a 3 quart crock pot.
Fill pot with water.
Allow peanuts to soak 8 hours or overnight. The nuts will absorb a lot
of the water, so you'll have to fill the pot again after they soak. Add
salt to taste. Start with 4 to 5 tablespoons of salt, and add more right
before you turn the temperature up, to taste.
Cook on low for 8 hours
and then on or medium for 4 1/2 hours.
Drain & eat.
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