If you are a Yankee, you may not know about boiled peanuts. They are a southern staple that is said to date back to the time of African slaves coming to America. There are also stories about soldiers in the Civil War needing protein and boiling peanuts over a campfire. As a young girl traveling to Florida every summer to visit my Dad's family, I fell in love with the roadside stands selling warm, boiled peanuts in paper sacks. This may be where my love of salt originated. These days you can find them in every airport and gas station in the South. I made these as gifts for my brothers this Christmas in remembrance of my Dad. These are a must try! |
Ingredients:
Directions:
Chef's Note: The cooking time can vary greatly depending on how fresh the peanuts are. The fresher the peanut, the less time it will take to cook.
Original recipe provided by: Alton Brown, Food Network
- 2 lbs raw peanuts, in shell
- 3 oz kosher salt
- 3 gallons water
Directions:
- Wash the peanuts in cool water until the water runs clear.
- Soak in cool water for 30 minutes to loosen any remaining dirt.
- Drain and rinse the peanuts.
- Add the peanuts to a 12-quart pot along with salt and water; stir well.
- Cover and cook on high for 4 hours.
- Check the texture of the peanut at this point; when done, boiled peanuts should have a similar texture to a cooked dry bean. It should hold its shape but not crunch when bitten.
- Add more water throughout the cooking process as needed.
- If necessary, continue cooking for 3-4 hours longer.
- Drain the peanuts and store in a covered container in the refrigerator for up to 1 week.
Chef's Note: The cooking time can vary greatly depending on how fresh the peanuts are. The fresher the peanut, the less time it will take to cook.
Original recipe provided by: Alton Brown, Food Network