Yes, ma’am!
Boiled Peanuts, also known as goober peas, are the bomb-diggity of Southern snack foods.
The origin is disputed. By some accounts, they first came to be during the Civil War. Soldiers boiled them in salty water to preserve them and extend their shelf life. This account is highly unlikely since there’s evidence that boiled peanuts had been eaten in Africa for centuries.
In order to boil perfect peanuts, we’ve got to get some things straight. For one, you need to know the difference between green peanuts and raw peanuts. The difference is water. Green peanuts didn’t get their name from their color. Their not green at all. In this case, green refers to freshness. Green peanuts are straight from the ground and haven’t been dehydrated. Raw peanuts, on the other hand, have been dehydrated. Green peanuts are more perishable than raw peanuts which have been dehydrated to make them last longer in the raw state. Green peanuts are not as easy to find as raw peanuts. Most of the uncooked peanuts in grocery stores are raw and not green. Peanuts are no different from any other type of produce: freshness means more flavor. Green peanuts are best for boiled peanuts. Second, the amount of time it takes to get the boiled peanuts just right depends on your preference for texture and saltiness. This is important to know because you cannot depend on a recipe to tell you how long to boil your peanuts. You’ve got to drag some out of the boiling water and test them, over and over and over again until they hit that point that you consider perfect. The last thing that’s important to know is that these things undoubtedly contain some kind of magical power that makes them irresistible. Don’t fool yourself into thinking you’ll eat just a small handful and stop. Pfffttttt!! No way. Plan to throw down when boiled peanuts are around.
Boiling peanuts is a big social event in the South. They’re boiled outside in huge cast iron pots and the whole countryside is invited. I’ll take this kind of socializing over a highfalutin party any day of the week.
We found a source for green peanuts in Plant City, Florida called Spivey Farms. The peanut fields are right next to their farm store. This was the first year that we bought peanuts from them but it won’t be the last. I’ve never had peanuts so good as these. They are the perfect boiling peanut. The size is nice and they’re all filled out. We bought 35 pounds last week, boiled them and have given most of them away. So, there was nothing else for us to do but to buy another 35 pounds. We’re about halfway finished with putting those up in the freezer.
We put about 12 pounds at the time in a jelly canner. You can use the ratios I give you below to adjust the amount of brine that you need for the amount of peanuts that you have.
You can find all sorts of instructions on the internet for using raw peanuts instead of green and/or cooking the peanuts overnight in a slow-cooker. I’ve never tried either so I can’t comment on the final product. The only way I’ve cooked boiled peanuts is green peanuts on the top of the stove and I have a lot to say about how good they are cooked that way!
The last thing you need to know about boiled peanuts, is that eating them is an experience. Don’t short change yourself. You must have brine dripping off your chin and running down your arms as you eat them to get the full experience. It’s all part of it.
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Boiled Peanuts
yield: approximately 11 quarts
Rinse peanuts very well in cold water before cooking. They grow in the ground and are dirty. One little bit of grit can mess up a whole pot of boiled peanuts. Choose a cooking vessel large enough that the top of the peanuts can be covered with about two inches of water. Once the peanuts get the right texture and saltiness to suit your taste, they must be removed from the brine. They will take anywhere from one to five hours to cook depending on how fresh they are and the quantity you cook. You need to test for doneness. When you’re boiling a bunch of peanuts, don’t plan anything else for the rest of the day.
12 pounds of green peanuts (see description in the narrative of green versus raw peanuts)
water
kosher salt
gallon jug or pitcher
Wash the peanuts very, very well in cold water. Place them in a large pot that will allow them to be covered with two inches of water.
Fill the gallon jug with tap water. Add one cup of kosher salt. Stir. The salt doesn’t have to dissolve because it will when it cooks.
Keep mixing up the brine with the ratio of one gallon water to one cup of kosher salt until the top of the peanuts are covered with two inches of water.
Cover and bring to a boil. Keep covered.
As the peanuts boil, occasionally push down the top layer.
After an hour, start testing the peanuts. I say an hour just to be on the safe side because they probably won’t be near done by then.
To test: scoop peanuts out of the boiling water. Blow on them until they’re cool enough to handle. Crack open and pop the peanut, not the shell, into your pretty little mouth. Chew on the peanut. If they’re not tender or salty enough, keep cooking and test every hour repeating the same procedure.
Keep adding water to the cooking vessel as needed. CAUTION: Do not add more brine, just add fresh tap water. As the brine cooks down, it become concentrated. The salt isn’t leaving, it’s still in the pot. You need more water, not more salt.
If they reach the right texture but aren’t salty enough, take them off the heat and let them sit in the brine. Test for saltiness every 10 minutes until they get right. Once they reach the perfect stage, drain the brine. If you leave them sitting in the brine, they will continue getting saltier.
If you realize they’ve gotten too salty, don’t panic. Drain them from the brine and cover with fresh water. The salt will be drawn out of the peanut into the fresh water. Keep testing until the peanuts get right for you.
To freeze, drain the brine and store the peanuts in resealable freezer bags. To eat, let them thaw.
Boiled Peanuts
Ingredients
- 12 pounds of green peanuts see description in the narrative of green versus raw peanuts
- water
- kosher salt
- gallon jug or pitcher
Instructions
- Wash the peanuts very, very well in cold water. Place them in a large pot that will allow them to be covered with two inches of water.
- Fill the gallon jug with tap water. Add one cup of kosher salt. Stir. The salt doesn't have to dissolve because it will when it cooks.
- Keep mixing up the brine with the ratio of one gallon water to one cup of kosher salt until the top of the peanuts are covered with two inches of water.
- Cover and bring to a boil. Keep covered.
- As the peanuts boil, occasionally push down the top layer.
- After an hour, start testing the peanuts. I say an hour just to be on the safe side because they probably won't be near done by then.
- To test: scoop peanuts out of the boiling water. Blow on them until they're cool enough to handle. Crack open and pop the peanut, not the shell, into your pretty little mouth. Chew on the peanut. If they're not tender or salty enough, keep cooking and test every hour repeating the same procedure.
- Keep adding water to the cooking vessel as needed. CAUTION: Do not add more brine, just add fresh tap water. As the brine cooks down, it become concentrated. The salt isn't leaving, it's still in the pot. You need more water, not more salt.
- If they reach the right texture but aren't salty enough, take them off the heat and let them sit in the brine. Test for saltiness every 10 minutes until they get right. Once they reach the perfect stage, drain the brine. If you leave them sitting in the brine, they will continue getting saltier.
- If you realize they've gotten too salty, don't panic. Drain them from the brine and cover with fresh water. The salt will be drawn out of the peanut into the fresh water. Keep testing until the peanuts get right for you.
- To freeze, drain the brine and store the peanuts in resealable freezer bags. To eat, let them thaw.
Jean says
Boiled peanuts is an acquired taste. Unfortunately I have the taste! It is almost impossible to get green peanuts here as most are dried when you can even find them. Some put hot peppers and other things into their cooking water. I like them anyway you fix em! YUM!
Jackie Garvin says
Jean,
We feel like we’ve hit the jackpot with Spivey Farms. Before that we could find small bags of green peanuts at Publx that cost a fortune and weren’t the best quality.
Teresa says
I live in the peanut-growing area of Southeastern NC and I can say I am hooked on boiled peanuts forever. My choice of peanut is the white variety. I have been watching the NASCAR race today and indulging on those wonderful delicacies.
Jackie Garvin says
Sounds like a perfect Southern afternoon. 🙂
cindy says
I haven’t had any for years, but I’ll be on the hunt for fresh peanuts soon. As I began to read this, my thought was ‘a recipe for boiled peanuts….pffft’, but you nailed it. It is an all-day affair and by the time they’re done I’m full from all the tasting! I enjoy your recipes!
Jackie Garvin says
Thanks, Cindy! Best of luck with your quest for green peanuts.
lindygsherrod says
We are so lucky here where we live, peanuts are grown and in every grocery store and produce markets. Also you’ll find people selling boiled peanuts here and there. I always have and always will love boiled peanuts. Thanks again Jackie for sharing and bringing back some wonderful memories. Hugggg
Jackie Garvin says
Lindy,
Gosh…you live in peanut heaven! Thanks for stopping by Lindy.
Joline A. Eddins says
I grew up on a farm where we grew our own peanuts & have never found a peanut that I didn’t like, even a variety w/black skins! When feeding the farm animals I picked the sundried ones out of the bales of hay! Try shelling them before cooking, which takes less time & salt then eat w/a spoon & put some of the liquid in the bowl..!
Jackie Garvin says
Jolene,
I flat out don’t have the patience to shell peanuts to boil. ☺️ I’ve never seen blackskined peanuts.
Maureen | Orgasmic Chef says
I read the recipe title in my mail and who it was from and immediately said boiled like a Southerner. 🙂 Not one hint of my Maine accent. LOL I remember when I moved south to Knoxville to go to UT I’d never heard of boiled peanuts. Great memories of stopping on the side of the road to buy a bag of peanuts.
Jackie Garvin says
Maureen,
Did you say “bawled”? Can you even buy green or raw peanuts in Austraia?
Deborah says
I love to get shrimp boil seasoning and boil them nuts in that. Talk about some god eatin.
Jackie Garvin says
Deborah,
Flavored boiled peanuts are really popular with some folks.
Hank McKinsey says
I’ve never heard of boiled peanuts before, but based off everyone’s comments I’ll definitely have to make them soon! Thanks so much for sharing, Jackie! 🙂
Jackie Garvin says
Boiled Peanuts are a Southern delight!
savorthebestcooks says
Holy Moly….I haven’t heard the word ‘goobers’ since I was a teenager and Dad had us kids digging them from the garden. Thanks for the memories 🙂
Jackie Garvin says
Thanks for stopping by!
Hope Denney says
I just found this blog and it’s a delight to read. I’ve always been a sucker for reading about the cultural ramifications/history behind a food/recipe. I’ll be sure to visit again soon!
Jackie Garvin says
So glad you stopped by, Hope! Please visit again,
heyjude195430Jude says
Eating boiled peanuts is one of my earliest memories. I love them. I hear a lot of people say they don’t like them and it probably because of their experience with the nasty things they sell along southern roadways. They are horrible. I grew up in Jay, FL, peanut capital of Florida. One of the odd jobs of my youth was processing peanuts. It was dirty business, but the end result was worth it. Green peanuts are the way to go. They can be frozen with no processing for future use or boiled and then frozen. They taste good either way. Thanks Jackie!
Jackie Garvin says
Jude,
I wish you could get your hands on some of the beautiful green peanuts we bought. We will certainly buy more from them next year.
Patricia S Tobias says
I am from the South and love boiled peanuts. We buy ours fresh from the Local Farmers market and boil a few pounds all Summer. We cook ours outside in a pot over a gas burner. We usually cook them about 5 or 6 hours in salt at a hard boil. After we check them to see if they are soft we leave them sitting in the salty water over night so they will be soft and salty. Everyone raves on how we cook our boiled peanuts. I always share them with family and friends and put some in the freezer for winter.
Jackie Garvin says
Hi Patricia,
Your method sounds similar to ours. You need to have a cook balance between cooking them enough and letting them sit in the brine to soak up a good salty flavor. We stock our freezer each year, too.
Thanks so much for stopping by.
Amanda says
Love, love, love boiled peanuts. I was born and raised in the south, so it is part of my heritage. My grandma even freezes them in the shell to take out and enjoy when green peanuts are not available.
Jackie Garvin says
We freeze them, too, Amanda. They freeze well. We have them year round.
Luci says
Wow! I’ve never even HEARD of boiled peanuts before and now I’m totally intrigued! Will have to try this next time I can get some at the shops! Thanks 🙂
Jackie Garvin says
I hope you enjoy, Luci.
Dannii @ Hungry Healthy Happy says
I haven’t had them boiled before, but I love snacking in nuts, so this sounds good to me.
Jackie Garvin says
Hope you give them a try!
Elizabeth says
I have never heard of such a dish but I am intrigued! They sound amazing!
Jackie Garvin says
We love them, Elizabeth.
Annemarie @ justalittlebitofbacon says
Thanks for the history/info on boiled peanuts. This is something I’ve heard of until recently since we never see a green peanut up north. Next time I’m in Florida I’ll have to give it a try.
Jackie Garvin says
They’re not just in Florida. You can find them throughout the Deep South.
Garlic + Zest says
I’ve never had boiled peanuts, which is kind of embarrassing being from the South and all. When I go to visit my daughter in Tampa, we always see hand made signs on SR60 touting Boiled Peanuts – 1 mile ahead… I’ve always been dubious, but I think I’m ready to give it a go!
Jackie Garvin says
I’d hate for your first experience with boiled peanuts be a roadside stand unless they’re known for good boiled peanuts. Some of them over cook the peanuts and they’re not very good. I hope you can find a good stand! I live near Hwy 60 myself.
Tina says
Hi Jackie! Just put on a pot of green peanuts I bought from Southwestern Produce in Plant City…sounds like you’re not far from there 🙂 Thanks for the recipe and story!
Jackie Garvin says
Hi Tina,
We do live close! I hope the recipe works out for you. Be patient and keep testing your peanuts for doneness and the right amount of salt to you taste. That’s mighty fine eats!
Mark Person says
First time in my life, I have seen the BOILED PEANUTS dish and I am too much excited to make this dish and share my experiences with you.
Thank & Regards
Mark Person
Jackie Garvin says
Enjoy!
Alex Phell says
Jackie, Enjoyed reading through this, very good stuff, thank you for share with us keep moving, waiting for updates.
Jackie Garvin says
Thank you.