Boiled peanuts are a fixture of southern snacking, but even if you live outside of the South, you can still enjoy their soft, salty goodness with this recipe from Rebecca Lang.
16 cups raw peanuts in the shell
15 cups warm water
¾ to 1 cup salt
1 Tbsp. vegetable oil
Rinse the peanuts in cold water. Discard the dirty water. Transfer the peanuts to a 6-quart slow cooker.
In a large mixing bowl, combine 15 cups of warm water, the salt and oil. Cover the slow cooker with the lid and cook on high for 20 hours. If the slow cooker lid doesn’t fit tightly, check about halfway through the cooking time, and add more water if necessary. Drain the peanuts and serve.
The peanuts will keep in the fridge for up to two weeks.
Makes 18 cups.
Note: Raw peanuts are green peanuts that have been dried. Avoid using roasted peanuts.
Adapted from Quick-Fix Southern (Andrews McMeel, 2011) by Rebecca Lang