Georgia Boiled Peanuts
This recipe outlines how to prepare classic Georgia Boiled Peanuts, a savory snack. Using raw peanuts and salt, they are simmered for an extended period until tender and flavorful, perfect for a satisfying Southern treat.
Equipment
- 1 Large Stockpot For boiling the peanuts.
- 1 Colander For draining the cooked peanuts.
- 1 Measuring Cup For salt and water.
- 1 Stirring Spoon To ensure even distribution of salt.
Ingredients
Main
- 1 lb raw peanuts
- 1 c salt
Instructions
- Thoroughly rinse the raw peanuts under cold running water to remove any dirt or debris.
- Place the rinsed peanuts into a large stockpot.
- Add 1 cup of salt to the pot. For a stronger brine, you may add an additional 1/2 cup of salt.
- Fill the pot with enough cold water to completely cover the peanuts by at least 2-3 inches.
- Bring the water to a rolling boil over high heat.
- Once boiling, reduce the heat to a simmer, cover the pot, and cook for a minimum of 4 hours.
- Periodically check the water level and add more hot water if necessary to keep the peanuts submerged.
- After 4 hours, taste a peanut to check for desired tenderness and saltiness. If not tender or salty enough, continue simmering, checking every hour.
- Once cooked to your preference, turn off the heat and let the peanuts sit in the hot brine for at least 30 minutes, or longer for more salt absorption.
- Drain the peanuts using a colander and serve warm, or allow to cool before refrigerating.
Notes
For truly authentic boiled peanuts, using raw, in-shell 'green' peanuts (freshly harvested, not dried) is ideal. If green peanuts aren't available, dried raw peanuts work, but may require a longer boiling time to achieve the desired tender texture. The amount of salt can be adjusted to personal preference; a good rule of thumb is to taste the cooking water after an hour or two and adjust. For extra flavor, consider adding a dash of Cajun seasoning, bay leaves, or a few whole garlic cloves to the boiling water. Properly cooked, the peanuts should be soft, almost creamy, and fully infused with the salty brine. Store any leftovers in their brine in the refrigerator for up to a week, or freeze for longer storage.