Boiled Peanut Thread spinoff

I buy the largest raw peanuts I can find.

I usually boil enough of them to have to use 2 gallons of water and add 12 oz. of powdered seafood boil seasoning to the water. I also add 3 fresh lemons halved and squeezed, 3-4 bay leaves and a couple cut up hot peppers---------I grow habaneros and will add them.

Bring to a boil for several minutes and then add the peanuts. I'll then use a big ladle to push the peanuts below the surface to let the air escape the shells and take in the boiling liquid.

After that, I just cook them on a low boil until they reach the level of doneness that I'm looking for. I like mine to be still a bit firm and not so cooked as to be mushy.

Drain and spread out to cool. They do freeze well to be eaten at a later date if too many are made.

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where can you find green peanuts around South LA?

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I get mine from the local Rouses. They sell both cooked and raw peanuts in 2-3 lb. bags. They are usually in the produce section of the store.

I had always boiled mine for hours on end, but one football Saturday I wasn't feeling so patient so I searched for an Instapot recipe and settled on this one. They weren't as tender as I prefer them so I increased the time under pressure to 90 minutes w/a 30 minute natural release time. They turn out just as good as if you boil them all day. The amount of salt you use in the recipe is a matter of preference. I recommend starting with the generally accepted 1/2C per gallon of water and make adjustments from there. Of course, you can add other things to your brine if you want more than just salted nuts. I usually go with red pepper flakes since that is what I have on hand, but cajun seasoning or Old Bay work well too.

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I had always boiled mine for hours on end, but one football Saturday I wasn't feeling so patient so I searched for an Instapot recipe and settled on this one. They weren't as tender as I prefer them so I increased the time under pressure to 90 minutes w/a 30 minute natural release time. They turn out just as good as if you boil them all day. The amount of salt you use in the recipe is a matter of preference. I recommend starting with the generally accepted 1/2C per gallon of water and make adjustments from there. Of course, you can add other things to your brine if you want more than just salted nuts. I usually go with red pepper flakes since that is what I have on hand, but cajun seasoning or Old Bay work well too.

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I only make them in a pressure cooker now. I boiled a large batch one day, and the hours of simmering and all the steam had my kitchen smelling funky. Side burner of my grill, in the pressure cooker, outside on the deck. I soak them in brine overnight, then boil the next day. Let it get up to pressure, lower the flame all the way down for about a half hour, then cut the flame off. It takes probably another half hour for the pressure to release itself, and I still don't open them for another hour. They come out with a little bit of crunch left, but not soggy or slimy.

Anyone have an instantpot secret?

Tried it a few different ways and they always suck. It's not rocket science, allegedly, but even given a healthy dose to Cajun seasonings it's hard to get flavor. Liquid crab boil isn't particularly available here.