When I was growing up in SC, a neighbor grew peanuts in their home garden. Their son would boil up large batches of peanuts, package and freeze them. Right before Christmas, he's go around selling boiled peanuts door-to-door, raising money to buy Christmas presents.
Photo: Tara Sgroi; Styling: Angie Mosier
- 1 1/2 cups salt, divided, plus more to taste
- 2 pounds raw peanuts in the shell
- 1. Dissolve 1/2 cup salt in 2 gallons water in a 3-gallon stockpot; add peanuts. (Weigh down peanuts, if desired, with a large plate or lid to ensure they're fully submerged.) Soak 8 hours or overnight.*
- 2. Drain water; refill pot with 2 gallons water and remaining 1 cup salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, 5 to 8 hours or until peanuts are tender, adding water as needed to keep peanuts covered; stir occasionally. (South Carolina-style peanuts are very soft, but some cooks prefer them al dente.) When the peanuts have boiled 3 hours, check for texture and saltiness. If the peanuts are not salty enough, add salt in 1/4-cup increments, turn off heat, and let soak 1 hour. Check peanuts for seasoning every hour.
- 3. Remove from heat, and cool 1 hour.
- 4. Drain and eat immediately or store (in the shell) in a sealed container in the refrigerator or freezer. Boiled peanuts will keep 7 days in the refrigerator, several months in the freezer.
- *The soaking step is not essential, but it reduces the cooking time by a couple of hours and helps ensure that the peanuts cook more thoroughly and uniformly. The salt in the soaking liquid keeps yeasts and molds from developing overnight.
- Reprinted from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee. Copyright 2006 by Martens Maxwell, Inc. With permission of the publisher, W.W. Norton & Company, Inc.
Only you will be able to view, print, and edit this note.Add Note