Boiled peanuts are a delight to behold all over the world. Their roots are in Peru but they tickle the taste buds from China to South Carolina. This is a treat with a select audience and not for just anyone. Those who are in love with them can't wait for fall and the coveted green peanut to emerge.
Green peanuts are the best for boiling. Green peanuts can be found in farmers markets from late September to November in the Southern US. Asian markets have them available for much of the year. Green peanuts will cook to a perfect melt in your mouth consistency in just an hour or two at the most.
Raw in the shell peanuts are the next best candidate and can be found all year long. These peanuts may take four to five hours to cook on top of the stove and as much as eighteen hours in a crock pot. Raw shelled peanuts may be used as well and taste just fine though the romanticism of shelling them is lost.
Wash those nuts. This is most important with the fresh green peanuts as peanuts are an underground crop. Just fill that kitchen sink up with water and soak and scrub, soak and scrub until you could pop one in your mouth without hesitation.
I recommend one quarter cup of salt to one pound of peanuts. The peanuts will get saltier if you let them soak in the briny water after cooking. Use 3 teaspoons of dried red pepper powder per pound and up to 1/4 cup per pound for spicy boiled peanuts. For Chinese style use 2 whole star anise per pound plus salt with or without pepper.
Cook your peanuts in the biggest pot you've got. Crockpot cooking is good too. The Peanuts will float for a while so put them in first and then add the water. As the peanuts absorb the water they will began to sink and more water may need to be added. Try to keep the peanuts covered with water.
Check for desired doneness, we like firm but squashy at our house. Don't want to cook them yourself, Then buy online from my favorite southern boys the Lee Brothers
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