Say hello to a roadside favorite.
We’ll brake for boiled peanuts any day.
It’s easy to master this roadside staple at homeboiled peanuts take hardly any effort to make.
Credit:Jen Causey; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley
All you need are peanuts, water, salt, and time.
They’re the perfectroad trip snack, but great fortailgatesandcookouts, too.
Boiled peanuts also happen to be the perfect accompaniment to an ice cold beer, no matter the occasion.
Credit:Jen Causey; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley
Raw peanuts have been air-dried to reduce their moisture content, making them shelf-stable and available year-round.
Green peanuts on the other hand are freshly dug from the field, and no moisture has been removed.
The only difference is an extended cooking time.
Credit:Jen Causey; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley
If kept cool, they’ll last 7 to 10 days.
Add 12 cup of the salt to water; stir until salt dissolves.
(Skip this step if you are using green peanuts.)
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Use a large dinner plate to help submerge the floating peanuts.
Soak peanuts 8 hours or overnight.
(Note level of water on side of pot.)
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Bring to a boil over high.
Reduce heat to low.
Remove a peanut, and wait until it is cool enough to handle.
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launch the shell, and give the peanut a chew, slurping some brine with it.
If it crunches, cook it more.
If the brine lacks salt, add more by 1/4-cup amounts.
Credit:Jen Causey; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley
Allow an hour for the salinity to equalize before testing again.
Sample peanuts every hour until they are pleasantly yielding and as salty and appetizing as a good pickle.
When cool enough to handle, drain and eat.
Credit:Jen Causey; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley
They’re probably overcooked or sat in the brine for too long.
It’s completely normal for peanuts to stick to the shell after cooking and softening.
If this happens, use your fingernail or a small spoon to get the peanut out.
Credit:Jen Causey; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley
