Classic Salt Boiled Recipe
Classic Southern-style boiled peanuts available in small or large sizes. Salted to perfection.
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Ingredients
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Peanuts
Liquid & Seasoning
Method
Peanuts
- 1
Sort and Rinse
Spread the peanuts out and remove any dirt, stones, broken shells or floating pods. Place peanuts in a colander and rinse thoroughly under cold running water until the rinse water runs clear.
- 2
Optional Pre-soak
If the peanuts are older or you want to shorten the cook time, soak them in cold water for 1–2 hours. Drain and discard any peanuts that float or are obviously soft. Pre-soaking is optional for fresh green peanuts.
Liquid & Seasoning
- 3
Combine and Bring to a Boil
Place the rinsed peanuts in a large stockpot (12-quart or larger). Add 20 cups water and 1/2 cup kosher salt. Stir briefly to dissolve salt. Set pot over high heat and bring to a vigorous boil.
- 4
Simmer Gently
Once boiling, reduce heat to maintain a steady simmer (moderate bubbling). Partially cover the pot with a lid to limit evaporation. Simmer for 2–3 hours, stirring every 20–30 minutes to keep peanuts submerged and to circulate salt. After about 90 minutes, begin tasting one peanut every 20–30 minutes until the nutmeat is tender but not mushy. Freshness of peanuts affects time; expect 2–4 hours total for most batches.
- 5
Adjust Salt
If the peanuts taste under-seasoned during cooking or at the end, add additional kosher salt a tablespoon at a time, stir, and allow 10–15 minutes for the salt to dissolve and distribute before re-tasting. Use the 'additional salt' ingredient to reach the desired saltiness.
- 6
Rest and Serve
When peanuts reach your preferred tenderness, remove the pot from heat. Let peanuts sit in the hot cooking liquid for 10–30 minutes to absorb more flavor if desired. Serve warm or at room temperature. You may serve with some cooking liquid in the bowl to keep them moist. Store leftovers in their cooking liquid in the refrigerator for up to 5 days or freeze for longer storage.