Southern Boiled Peanuts Recipe (2024)

FAQs

Do you have to soak raw peanuts before boiling? ›

Use a large dinner plate to help submerge the floating peanuts. Soak peanuts 8 hours or overnight. (This step saves a little time boiling, but if you don't have the luxury of soaking time, you can skip it.)

Made from sugar, fermented apples, and yeast, the vinegar adds a sweet, tangy flavor to the peanuts. The acid provides balance to the savory spices that have already been added, transforming the peanuts into a well-rounded, flavorful snack with depth.

But most agree that the practice of boiling peanuts originated in Africa and was introduced to American Southern culture by slaves, as the South is where the peanut crop flourished. Boiling was a clever and delicious way to enjoy the fresh-harvested or “green” peanuts that were not yet dry enough to roast.

Boil the peanuts for at least three hours. After three hours, take out a peanut and try it – if it's not soft enough, keep boiling until the desired softness is reached. If you like melt-in-your-mouth boiled peanuts, you may prefer to boil them all day.

Additionally, to ensure freshness, raw peanuts must be stored in an airtight container in a dry, cool place or, if shelled, in a freezer or refrigerator for up to 6 months.

Historians speculate that the Southern tradition of blending shelled, salted peanuts and co*ke may have originated in the 1920s, when farmers or other manual laborers wanted to enjoy a snack that wouldn't require touching their food.

Aluminum pots blacken when boiling peanuts. Over time this darkening may transfer to the boiled peanuts. Iodized salt. I've never experienced this myself, but some people say that iodized salt causes blackening of boiled peanuts.

Boiled peanuts can get slimy if they're overcooked or sit in the brine for too long.

The peanut was known throughout the South as a goober pea. The word goober comes from the Congo name for peanuts – nguba.

What do Southerners call peanuts? ›

A Peanut By Any Other Name Would Be As Unappreciated

"The ground pea of the South, or as it is sometimes called, the gouber or pindar pea," said one patent application in 1848. "The earthnut, groundnut, goober, pindar or peanut" is how the Department of Agriculture phrased it.

Once the peanuts have boiled for three hours (one hour for green peanuts), sample them to check their texture and salinity. Remove a peanut, and when it is cool enough to handle, crack open its shell and taste the kernel, slurping some brine with it. If the peanut crunches, it should be cooked further.

There's nothing wrong with eating peanut shells, but some might argue that you're better off getting your roughage from leafy greens. We suggest pulling those shells apart and sucking out the kernels (along with all of their delicious, briny liquor) for the best boiled peanut experience.

Even after boiling, peanuts provide potassium, calcium, magnesium, iron, zinc, selenium and copper. These are important elements that supplement the diet. One half cup of peanuts contains 24 grams of fiber. Peanuts are energy dense and a great source of protein.

Many people prefer using non iodized salt, and they say the iodine adds a bitter taste to boiled peanuts. Any kind of salt is fine for boiled peanuts, as long as you like the taste.

Raw peanuts can be boiled in a pot, a pressure cooker, or a slow cooker. Green peanuts need at least 1 hour of boiling up to 4 hours. Raw, dried peanuts require more boiling, up to 24 hours in a slow cooker, or an open pot. A pressure cooker boils dried peanuts much faster, especially at high altitude.

Fill pot with water and allow peanuts to soak 8 hours or overnight. Peanuts will absorb a lot of the water making it necessary to add water until the pot is filled. Add salt to taste. Cook peanuts on low for 8 hours and then on high for 1 1/2 hours or medium for 4 1/2 hours.

Add salt and cover the peanuts with filtered water.

The important thing is to completely cover the peanuts so they can fully soak. It's fine to leave the salt out of the soaking solution if you're planning on a really quick soak where the peanuts don't actually sprout.

Rinse peanuts to remove excess dirt. In a large pot or bowl, dissolve salt in water. Place peanuts in brine and place a plate on top of nuts to submerge. Soak 6 hours.