If you’re not from the South, you might not be familiar with boiled peanuts but the salty, regional snack is a Southern staple. It’s great when paired with a light beer and more game day foods, like some fall-off-the-bone wings.
The best boiled peanuts are made from raw or what is called “green” peanuts. If you choose to make them at other times of year you will have to use dry or roasted peanuts which just aren’t the same. And the dried ones take a lot longer to cook.
How to make Southern Sundays Boiled Peanuts
In a large stock pot with a lid mix a gallon of water for every cup of Kosher salt.
You want the peanuts to be covered by at least 2 inches of water.
Wash the peanuts well in cold water.
Place the peanuts in the pot & bring to a boil on the stove.
Keep the pot at a boil (but not boiled over) for 1.5 hours, stir every once in a while just to move the peanuts floating on the top down into the brine.
At that point check the doneness of the peanuts.