Ingredients
Equipment
Method
- Place the raw peanuts in a colander and rinse them under cold running water to remove any dirt or debris. Give them a good shake to drain off excess water before transferring them to your stockpot.
- Add the peanuts to your large stockpot and pour in enough water to cover them by about 2 inches. Stir in the full cup of kosher salt, mixing well to help it start dissolving.
- Place the pot on your stove over high heat and bring the water to a rolling boil. This should take about 15 to 20 minutes depending on your stove.
- Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Place the lid on the pot, leaving it slightly ajar to allow steam to escape.
- Let the peanuts simmer for 3 to 4 hours, stirring every 30 minutes or so. Check the water level periodically and add more hot water if needed to keep the peanuts submerged.
- After 3 hours, carefully remove a peanut with a spoon and let it cool for a minute. Crack it open and taste the peanut inside to check if it's soft and well-seasoned. The peanut should have a soft, almost bean-like texture and be salty throughout.
- Once the peanuts are tender, taste another one and assess the salt level. Add more salt to the pot if needed, stirring well and simmering for another 15 minutes to let it absorb.
- Turn off the heat and let the peanuts sit in the hot brine for at least 30 minutes, or up to 2 hours. This soaking time allows the salt to penetrate deeper into the shells.
- Pour the peanuts into a colander to drain off the brine. Transfer them to a large serving bowl while they're still warm for the best eating experience.
Notes
Add a tablespoon of Cajun seasoning or Old Bay to the boiling water during the last hour of cooking for a spicy, flavorful twist. Use the freshest raw peanuts you can find for best results. Store drained boiled peanuts in an airtight container in the refrigerator for up to one week, or freeze for up to 3 months.