| Level: | Easy |
| Yield: | About 5 cups |
Ingredients
- 2-3 quarts water
- 1/4 cup kosher salt
- 2 pounds green peanuts (see Note)
Instructions
- Put the water in a large stockpot, add the salt, and bring to a boil. Add the peanuts and simmer for 1 to 2 hours, testing a peanut occasionally, until the shells tear open with ease and the peanuts inside are completely tender (even a little mushy).
- Drain and serve warm. Uneaten peanuts can be stored in a tightly covered container in the refrigerator for up to 2 days. Heat cold peanuts to hand-hot in the microwave before serving.
- Note: To make this recipe, you must have green peanuts–uncooked, fresh peanuts, which are still tender and not dried or crunchy. Outside the Southern US, green peanuts can sometimes be purchased at specialty or gourmet stores, or mail-ordered. Don’t try this with dried or cooked peanuts.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 321 |
| Total Fat | 28 g |
| Saturated Fat | 4 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 15 g |
| Cholesterol | 0 mg |
| Sodium | 476 mg |
Reviews
Very good recipe.
I buy a half bushel of green peanuts and freeze them in gallon freezer bags. That way, I have boiled peanuts all year long.