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Growing up in the south, I thought boiled peanuts were a delicacy that only gas stations and roadside stands could try and perfect. I knew very well that when you opened up a refrigerator, and a wrinkled brown bag was sitting on the shelf, that someone had a hankering for boiled peanuts.
I have disliked boiled peanuts for most of my life. However, six or seven years ago, our friends Dave and Julie hosted a summer party, and Dave had peanuts raging in a pot on the outdoor cooker. At first, I didn’t even want to try the nuts. No roadside stand for the greater part of three decades could get them right; how could he?
Sean scooped some boiled peanuts and put them in his Solo cup, and I peaked in. Much to my surprise, there were jalapenos in the cup! Sean raved at the peanuts, and soon Lucy was scarfing them down, so I decided to try one. It was at this moment that my love for boiled peanuts began. If you are not a jalapeno fan, add a little low country boil liquid or just a little salt instead.
Sean got Dave’s simple recipe and brought it home for our family to enjoy. On a given summer or fall Saturday, you are very likely to enter my house to a Crock-Pot of delicious boiled peanuts cooked to perfection right on our kitchen counter. Boiled peanuts are great for large functions or in individualized servings. Using an outdoor cooker (check it out on Amazon) is great for large gatherings, and a Crock-Pot or multi-cooker of any size will work just fine for a smaller crew.
Types of Peanuts
Peanuts are considered green when they are just picked from the ground. If your local farmer’s market, roadside stand, or grocer has green peanuts, they are preferred because regular, raw peanuts will take an extra day to soak in water before you boil them.
Green peanuts can be emptied into your cooker as soon as you get home. Although green peanuts are seasonal, raw peanuts are found all year long. They just take that extra 24 hours to prepare before boiling.
Whether you make boiled peanuts using the green or raw variety, we always freeze a portion. On a frigid January afternoon, it is super simple to grab a bag of cooked, boiled peanuts out of the freezer and heat them in the Crock-Pot by adding a little water.
We would love to share this amazing recipe with you today, just as Dave shared it with us those many years ago!
1-1.5 pounds of green OR raw peanuts
16 oz jar of jalapenos
1-3 tablespoons of course kosher salt (or more if you like them on the salty side)
If you are using raw peanuts, place them in a Crock-Pot 24 hours before you plan to cook them and add water. You do not have to turn the Crock-Pot on, but rather, let the peanuts soak in water. Raw peanuts can be very harsh on your stomach or even make you sick if not cooked appropriately. After the 24-hour soaking process, drain the water and follow the steps below.
When you are ready to cook, place the green or soaked raw peanuts into the Crock-Pot. Add the jar of jalapenos and stir. Add the salt. Fill your Crock-Pot up with water and turn it on the high setting.
Let those peanuts simmer for 24 hours. Stir when you pass by the kitchen. You can leave them cooking overnight. If the water level gets too low, add more as needed. When the peanuts are soft, use a slotted spoon or a cooking spider to dip them into a cup or bowl. Enjoy!
Watch Lucy make boiled peanuts right at home!
Boiled peanuts have been a family favorite for many years now, thanks to taking chances and good friends!
Tip- if you get happy with the shaker and your peanuts end up too salty, you can rinse the peanuts with fresh water after boiling. Although this will not eliminate all of the salt held within the shells, it will help.
Do you like to make boiled peanuts at home? What ingredients do you place in yours? We would love to hear from you. Drop us a line in the comment section below!