Ingredients
Ingredients
- 2 pounds raw peanuts in the shell
- ¼ cup kosher salt
- ¼ cup Creole seasoning
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 4 quarts water (or as needed to cover the peanuts)
Instructions
- Clean the Peanuts: Place the raw peanuts in a large stockpot. Cover with water, stir with your hands, then drain. Repeat this rinsing process once more to thoroughly wash away any dirt or debris.
- Prepare Cooking Liquid: Add the kosher salt, Creole seasoning, garlic powder, smoked paprika, onion powder to the rinsed peanuts. Pour in enough water to cover the peanuts when they are pressed beneath the surface; the peanuts will float initially.
- Bring to Boil: Bring the mixture to a boil over high heat to start the cooking process and begin flavor extraction.
- Simmer: Reduce the heat to a gentle simmer, cover the pot, and allow the peanuts to cook for 6 to 8 hours slowly until tender.
- Maintain Liquid Level: Stir every 30 minutes during cooking and add additional warm water as needed to keep the peanuts submerged, ensuring even cooking.
- Check for Doneness: Begin checking the peanuts around the 5-hour mark. Continue cooking until the peanuts are soft throughout and have reached your preferred texture.
- Monitor Peanuts: As the peanuts absorb the seasoning liquid, they will naturally sink to the bottom of the pot, indicating readiness.
- Serve: Serve the boiled peanuts immediately hot, or let them cool in the cooking liquid to deepen the flavor before serving.
Notes
- Ensure to stir and monitor water level frequently to prevent peanuts from drying out or burning.
- The cooking time can be adjusted based on desired softness; longer cooking yields softer peanuts.
- Use gloves if sensitive to seasoning when handling hot peanuts to avoid irritation.
- Leftover boiled peanuts can be stored in their cooking liquid in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Snack
- Method: Stovetop
- Cuisine: Southern American
