My boyfriend’s parents and extended family all live in Florida and therefore his family grew up road tripping to visit everyone during summer holidays. Frequently stopping to snatch up bags of boiled peanuts being sold on the side of the road.
It’s an acquired taste for sure. One which is not for me, but since they love them I thought why not try and make some of the salty, soft peanuts in soggy shells each of them associate with sweet memories of summers past.
This is definitely a plan ahead recipe since it takes a few hours. However it is honestly so easy I’m not sure why they never tried to make them before. You just have to set some timers and monitor the water levels throughout the process.
Despite roadside stands having signs for “Boiled Peanuts,” they’re widely pronounced “Boil P-Nuts.” Oh, those thick Southern accents.
Enjoy with a Coca-Cola or beer.
GLUTEN-FREE, VEGAN BOILED PEANUTS
- 2 lbs raw peanuts in shell
- 1/2 cup kosher salt
- Additional salt to taste
- Wash the peanuts in cool water until water runs clear then drain.
- In a 10-quart stockpot, add together peanuts and salt then fill with enough water to cover the peanuts. (The peanuts will float, it’s okay!) Stir well and bring to boil. Cover and cook on high for 3 hours. Note: Fresher peanuts will take less time.
- Taste test a few peanuts. If they need a bit longer continue boiling in 30 minute intervals, testing at each timer. If done to taste, remove from burner. At this point, add more salt to taste.
- Allow to rest in water for an additional hour.
- Drain and store in fridge for up to one week.