Boiled peanuts

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What’s your best boiled peanuts recipe?

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I use Louisiana Seafood Seasoning to boil mine and season my water just like I'm doing shellfish.

I'll put the peanuts in the water once the seasonings are blended in and bring it to a boil. I'll then boil them for about 4 hours on a low boil and then let them soak until I like the flavor of the peanuts.

Then I like to remove them from the water, let them drain and eat a few like that, but I like them dried out a bit so I put them on a couple sheet pans in a single layer and pop them in my oven set at 225 degrees for around 4 hours.

This way they can be put in a container and keep without getting moldy or rancid or having to refrigerate them. I made some last week and just finished them off yesterday.

I think the bag of raw peanuts I buy is in the 3 lb. range, so I don't do many at one time.

Never done it before. I’m curious as to how much crab boil to use on 3 lbs of medium to small green peanuts. Would you add salt on top of the seasoning?

90% of the time I just cook like 2 or 3 pounds at a time and just use salt. I don't really know how much. Maybe 1/4 a cup of salt in the beginning and I guess half a cup near the end before soak time.

Usually boil for an hour and a half or so and soak for 30-45 minutes. You taste as you go and decide what you like.

When I do spicy, I've gotten to where I like the crab boil less and prefer some red peppers and such more.

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a pressure cooker, or an instant pot?

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It’s the way to go. My wife likes them a little crunchy still. Not slimy. So I use the pressure cooker. Long story but her grandma bought all her grandkids a pressure cooker for Christmas one year. 4 boy cousins and her. They all looked a tad upset. Honestly my wife did too. She just doesn’t have enough redneck in her. Mine will hold about 3-4 lbs is peanuts. I put them in there, fill with water to cover, and about 2-3 cups of salt. 2 if I’m adding other seasonings. 3 if I’m not. Get it on medium high heat until the pressure button pops up. Turn the heat to low and let it go about 45 minutes. Take it outside and sit it down and after another 15 minutes release the pressure. Let them soak and cool and they turn out great without boiling for hours.

I go about 55-60 minutes, then I cut the heat and let it depressurize on it's own.

1: It's the season to find green peanuts. LINK

2: Study Alabama Peanut's ever-changing menu. Just this week: Buffalo Ranch. Sriracha Lime. Bloody Mary. Wickles Dirty Dill. It's a FB Link. Sue me.

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That must be a beast. I think mine is 6 qts. It’s a little larger than my 5qt Dutch oven on the inside.

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It is, but I do a lot of canning from my garden and it will hold 7 quart jars or 14 pint jars for putting up vegetables and food in canning jars. I've probably picked over 50 lbs. of yard long beans and am picking 40+ pods of okra a day right now, so it's getting a workout.

I've not cooked meals in it yet since I've been cooking stovetop for over 5 decades now and am not prone to experiment much since my skillset is in tune with that form of cooking.

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We do 5 lb in the pressure cooker for 40 min

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What PSI are you holding for that length of time?

On my cooker if set on 1 it gets to 5 PSI and going on 2 gets it to 10 PSI and that is what I use when canning vegetables.