Boiled Peanuts

Boiled peanuts are a luscious, hearty little snack. And while a well-known part of the cuisine of the American South, they are not as ubiquitous as one would think. It’s always special when you can find them. Now, you can make them yourself and have them anytime you would like! They take a bit of time to cook, but require really no more work than putting them on the stove at a medium boil for a few hours. With an edamame-like texture and briny flavor, boiled peanuts are great served alongside your favorite beer or cocktail.

Ingredients

16 ounces raw, in-shell peanuts, rinsed clean  

1/2 cup Morton kosher salt    

2 bay leaves, fresh or dried     

Method

1. Place the peanuts, salt, bay leaves, and 5 quarts of water into a large pot and bring to a rapid boil.

2. Reduce the heat enough to maintain a low, steady boil. Cook the peanuts for three hours, stirring occasionally.               

3. Turn off the heat and soak the peanuts for one hour in the hot cooking liquid.                    

4. Drain the peanuts, reserving the brine for storage if desired, and serve. Or, refrigerate them for up to five days or freeze for up to six months.  

Notes For Boiled Peanuts

• We designate Morton as the kosher salt to use because the two brands found at most grocery stores, Morton and Diamond Crystal, actually affect recipes differently due to their coarseness. If you prefer Diamond Crystal, dial the salt back a bit. 

• When draining the peanuts, save the brine to store them in. It will keep them moist and salty. To use, place the peanuts in a storage container and just cover with the brine.