NEEDED: BOILED PEANUTS!!!!

My church has been going on a mission trip to Mexico for the past 2 years. Recently funds have been short so we are having a big fundraiser at the local parade this saturday. We want to sell some boiled peanuts. One problem. I can’t remember exactly how to make them. If you have a good Boiled Peanut recipe ( a very salty one) please share it with me so we can make this fundraiser a success. THANKS AND MERRY CHRISTMAS!!!

Boiled Peanuts

Using Green in-shell peanuts:

Wash freshly harvested in-shell peanuts thoroughly in cool water. Place the peanuts ina suitable sauce pan and cover with a medium brine (10 oz salt to one gallon water). Boil covered for 45 minutes or until the kernels are tender. Taste test for preferred saltiness. Allow peanuts to sit in brine to increase saltiness; drain as soon as desired degree of saltiness is achieved. The peanuts are ready for shelling and eating immediately or they may be held in refrigerator for as long as five days.

Using dry raw shelled peanuts:

Put 1 pound raw shelled peanuts in a 3-qt crock pot. Fill pot with water. Allow peanuts to soak 9 hours or overnight. Peanuts will absorb a lot of the water making it necessary to add water until the pot is filled. Add salt to taste. Try 4 to 5 tablespoons of salt. Cook peanuts on low for 8 hours and then on high for 1 1/2 hours or medium for 4 1/2 hours. If taste dictates, add more salt and allow to cook for about 1 hour more.

Freezing Boiled Peanuts

Prepare peanuts as indicated above in either “Boiled Peanuts” recipe. Drain, allow to cool, and freeze in airtight containers. They will keep indefinitely.

Canning Boiled Peanuts

Prepare peanuts and brine the same as for boiling for immediate use. Pack peanuts into jars within one-half inch of the top, using equal weights of peanuts and hot brine (212 degrees F). Partially submerge containers in upright position in boiling water for 14 minutes. Seal while hot and process 45 minutes at ten pounds pressure. Cool containers with water, label, and store away from heat.

* 2 pounds fresh raw peanuts in shells
* 3 tablespoons salt or to taste

Directions:

Wash peanuts well. Place them in a huge cast iron pot or the biggest pot you have. Pour in enough water to almost fill the pot. Add salt and stir. Cover and cook over high heat. Bring to a rolling boil. Reduce heat only enough to prevent water from boiling over. Add water as needed to keep peanuts under water. When adding water, increase heat to high until peanuts are boiling again. Boil for 3 1/2 to 4 hours. Test to see if they are done by spooning out a peanut, cooling briefly, opening the shell and biting into one. Boiled peanuts should be soft, not crunchy or hard. Drain, rinse well and cool slightly before serving. Store in plastic bags in refrigerator or freezer.

and one I found -

The REAL way to make boiled peanuts

  1. Buy AT LEAST half a bushel (about 25 pounds). Buy a full bushel (which costs about $35 for 50 pounds if you have some real peanut-eaters coming to your party).

  2. Take a water hose and wash all the sand off of them in your driveway. The sand is good for the sandy soil around here and it wets the peanuts down really well. You can do that without taking the peanuts out of the “croaker sack” they come in.

  3. Fire up the propane cooker. Invite a couple of neighbors over and offer them a beer.

  4. Fill a HUGE pot (I have one that will cook an entire bushel at one time) full of water right from the same garden hose that you washed the peanuts with and place it on the cooker. Dump the peanuts into the water right when you see bubbles coming up the side of the pot.

  5. Offer everybody another beer.

  6. Pull up a couple of lawn chairs and invite everybody to sit down. Add a FULL pound of salt to the water. Look at the pot and say, “Naw, that ain’t enough,” and add ANOTHER full pound of salt.

  7. When the water starts to boil, turn the burner down to where the water is on a low simmer. Cover the pot with a lid and offer everybody another beer.

  8. Let the peanuts cook for about an hour while you and your company exchange stories about horrible ex-wives, how dumb you were as a boy and how that new neighbor has a hottie for a wife.

  9. Stick a ladle in the pot and fish out a bunch of peanuts. Throw 'em on a paper plate and pass the plate around. That’s a Southern Sampler. Don’t be ashamed to ask, “What’cha think?” People who know boiled peanuts will let you know EXACTLY what they think. I usually don’t get many complaints. If somebody says, “Not too bad,” I know I’m on the right track.

  10. When the peanuts are tender but not quite salty enough, turn the propane flame off and allow the peanuts to soak for about an hour. When they start to sink to the bottom of the pot, they are ready to eat and as salty as they’re going to get.

Then, pass out the paper plates and give everybody a turn at the ladle. Let 'em dish up what they want. The peanuts will be hot, but not so hot that they burn your tongue. If everybody starts eating and making those good, Southern grunting noises and the ladle never stays in the pot for long, you know that you done good.

THAT’S how you cook boiled peanuts.

We have been making boiled peanuts for the past twenty five years. Our formula is 1 1/2 cups salt (kosher is best but you can use regular) to one gallon of water and as many peanuts as you can comfortably fit into a large pot. Cook for one hour (or until tender) after peanuts come to a rolling boil turning heat down to medium high. We have always used green (raw) peanuts.

Hope this helps.

WOW! I have never heard of boiled peanuts. :shock: Or having green (raw) peanuts available for people to buy. I’ve only seen/bought brown peanuts (shelled) or in a tin/jar! LOL Where do you buy green (raw) peanuts?

(That’s why I love this site. You learn something new all the time.)
:slight_smile:

Aline,
We get them at the farmer’s or flea markets. You can buy them by the pound or by the bushel or anywhere in between. They even sell them (canned) in the grocery stores. I’ll bet you can buy them online (no telling what shipping would cost!). We tried growing them once but it was a disaster. Don’t think I’d try it again.

Apparently this is a southern thing as when I lived up north, in Connecticut, I had never heard of them. Now I love them!!!
Pat