okie dokie artichokie »

Masthead header

Boiled Salted Peanuts

Boiled peanuts

 

“Solo sal, honey,” was my dad’s response when I inquired about the ingredients to his boiled peanuts recipe the other day.  Just salt?  That and water and…that’s it?

I grew ecstatic.  Not only from my enthusiasm for making a snack so simple in nature but also from my insatiable desire to eat something that I hadn’t had the gustatory pleasure of in years.  Back home, we didn’t have boiled peanuts often but when we did it was a treat.  I can remember the house take on a warm, musky, saliferous scent that lingered all day long, that which to some, might be perceived as mildly offensive; I thought it to be extremely delightful.

My favorite method of eating this is to shuck the shell and slurp the briny, softened nut encased within, just as I would a fat oyster.  We enjoyed this at the table; on the couch; outside, with lots of company and plenty of drink.  And by the way, this would be a perfectly unexpected nibble for your Super Bowl party that’s coming up next weekend.  Just sayin’…

 

Boiled peanuts

 

Boiled salted peanuts

Makes enough for about 4-6 people to snack on all night long

Ingredients:

1 pound raw peanuts (sometimes called “green” peanuts)

1/2 cup coarse salt

8 cups water

Instructions:

Rinse the peanuts very well and let them soak in clean, cold water for at least 30 minutes. Rinse again and dump into a large stock pot, fill with the 8 cups of fresh water and salt. Stir together and turn up the heat to high. Once it comes to a boil, turn the heat down to medium-low, cover, and let it go for about 3 1/2 – 4 hours, depending on how soft they are when you check them on occasion. I like my boiled peanuts with a very slight crunch to them. You shouldn’t have to replenish the water but if it does start to get alarmingly low before they’re done cooking, add another cup of water. Also, if they’re not as salty as you’d like after they’re done cooking, keep them in the salted water for another hour or so and they should absorb more of the brininess. At this point they’re ready to be enjoyed but if you want to keep them for later, store them with their cooking liquid into a tight-lidded container and stash in the fridge. This should keep for several days.

Provecho!

Looking for more Super Bowl fare? Check these out:

Mini Fried Egg and Bologna Sandwich on a Pretzel Bun

Spicy Chipotle Meatballs with Lime

Crostini with Creamy Boursin and Tomato-Mango Relish

Buffalo Mozzarella Bites with Pesto and Grape Tomatoes

Outlander Kitchen - Love the simplicity of these, and I love your connection with food and family — makes me smile everytime I’m here…

You’re making me hungry, Steph! Theresa

Sammie - Unbelievable!! Great post! Recipe was short and sweet… or in this case salty. haha..

Ashton @nummm - I make these all the time in a crock pot. Great snack to munch on!

NicoleD - Oh, yum! I’ve always wanted to try these! They sounds so fun to eat.

Celia - Just came across this on Foodgawker! LOVE boiled peanuts….. we all do in the South!

Simply Tia - Back in the Caribbean, as a child I used to eat this. My goodness you just flooded me with memories. These are sooooooooo tasty! I love the salt factor. That’s what makes them so delicious!

lil @ sweetsbysillianah - oooh I love boiled peanuts – you’re right, they are addicting… wish I could share a bowl with ya. 😉

btw, I’ve been meaning to tell you that I love the new simple clean look of your blog…the personal touches of your doodle and header are perfect! =)

Your email is never published or shared. Required fields are marked *

*

*