No ImageBoiled Peanuts

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  1. SunShine

    I really like this recipe this is the way my grandmother explain to me I am trying it with the seasoning and all thank you so much for this recipe my peanuts turned out great


  2. Florrie Salter Bumpers

    Yep, I agree with Steve-Anna, a fellow Auburn University alumni – green peanuts, salt and boiling water are all you need! War Eagle!!

  3. Lee

    Being a North Carolina I have eaten boiled peanuts all of my 47 years. I couldn’t tell you how many I have cooked over the years. Each year I buy about 100 pounds of green peanuts and freeze them for the rest of the year. I bag them raw without washing (straight from the field) and seal them with a Food Saver vacuum sealer. They will keep all year long and when you take them out and cook them they’re still taste fresh as new.

    Now the cooking is as simple as can be. Wash your peanuts well and pot them. The critical part is the water to salt ratio. Be sure to measure the water. Cover them in water and add 1/2 cup of salt per gallon of water. Down south we sometimes cook very large batches for parties so knowing how much water you use is necessary. Cover your pot and boil on low heat for a couple of hours. Let them soak until you achieve the desired saltiness. They absorb the salt as they cool.

  4. Jack-O

    As a Southern boy stranded in Buffalo, NY, I miss many of the treats I then took for granted before I relocated. On my way back from a recent visit with family in Louisiana I brought 5 pounds of green peanuts which I immediately boiled upon arriving home. The last time I cooked a batch, my wife and mother-in-law weren’t exactly crazy about them, which just left more for me! ;-)

    This time, however, I tried a new trick my niece told me about. Much like dried peas and beans, after the first boil, I changed the water and rinsed the peanuts. Then I added salt (I’m a purist) and finished cooking them in fresh water. The result? Complete home run! Everyone who has tried them so far has absolutely loved them.

    They were such a hit, my wife was inspired to find C&B Farms in Crystal Springs, MS,( She ordered a 30# bag of peanuts which arrived via FedEx 3-day. In a word, AWESOME!! Best price per pound and, hands down, the best service of any online merchant I have ever dealt with!If you purchase from them, you’ll understand what “down home” is all about!

    Another tip I’m trying as I write this: After cooking, let the peanuts cool, then freeze them. She said she has tried freezing them with and without brine and they do equally well either way. The longest she kept them frozen was 3 months. (Her daughter always picked them up before any more time passed) She also says you can microwave them to thaw/heat or make another brine to heat them on the stovetop.

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  5. Martha Marie Lofton

    I boil the peanuts first and then let them cool all the way down to cold. then I freeze them . when I want some ,just take out of the freezer and lay out till they unfreeze. can be put in hot water while in the bag,they are just as good.

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