CAJUN BOILED PEANUTS
A southern staple, raw peanuts are boiled in a salty, Cajun seasoned water - stovetop, crockpot or pressure cooker.
Provided by Deep South Dish
Categories Snacks
Time 12h15m
Number Of Ingredients 8
Steps:
- You'll need a large stockpot large enough to hold several gallons of water, a lid or plate that will fit just on the inside of the pot, and something heavy to weigh the plate down.
- Fill the pot with enough water to cover the peanuts, plus a couple of inches; add the salt and stir to dissolve.
- Rinse the peanuts and add them to the water. The peanuts will float, but you'll use the lid to push them down into the water and then set another heavy pot on top of that lid to hold the peanuts down in the pot. Set aside to soak overnight.
- When ready to boil, remove the weight and the lid and add additional water to the brining water, to bring it up to a full pot. Stir in the crab boil, Cajun seasoning and peppers and bring to a boil.
- Reduce heat and simmer for at least 4 hours for raw, checking first at 2 hours if peanuts are very fresh and in season, and up to 6 hours for older, adding water as needed to keep peanuts covered.
- If additional water is added, bring back up to a boil, then reduce heat back to a simmer. Taste one for texture and flavor and continue cooking, as needed, checking in 30 minute increments until they reach your desired consistency. Some people like them with a bit of a crunch still, others prefer them to be very soft.
- Use a kitchen spider to extract those peanuts into a small bowl, leaving the rest of them soaking in the water to increase saltiness and heat level.
- Transfer to a covered container with the liquid and refrigerate for 2 to 3 days; warm in the microwave in a covered container in one minute intervals, until heated through.
- Will not keep longer than a few days, however they can be frozen. To freeze, place cooled peanuts into freezer containers.
- Recipe may be multiplied for cooking outside on a boiler if desired.
GOOBER PEAS OR BOILED PEANUTS
A southern treat my husband was craving from his childhood in Florida. I'm posting the recipe so I have it handy in my cook book. :) Never tried them myself so I'm anxious to what his fuss is about... Boiled Peanuts Recipe Judging from the many variations on recipes for boiled peanuts, there appears to be no wrong way to boil green peanuts. The important thing is the many tastings needed to determine when they are done. You must taste test the boiled peanuts for saltiness and firmness, as some people prefer soft nuts to firmer ones.You can also add spices to add different flavors, I see canjun flavor is popular as well as adding hot sauce or cayenne pepper to the boiling mix to add kick I don't know how much though I assume it's preferential. *NOTE* I'm using a bag of roasted peanuts still in the shell as I am in California and this is all I could find in the store. Also it seems Valencia peanuts are recommended because they have better flavor but my package doesn't say what type they are...My research says Valencia are the most common though.
Provided by astone5484
Categories Lunch/Snacks
Time 2h5m
Yield 5 pounds, 20 serving(s)
Number Of Ingredients 3
Steps:
- Wash unshelled peanuts thoroughly in cold water until water runs clear; then soak in cool, clean water for approximately 30 minutes before cooking.
- In a large pot ( I used my pressure cooker), place soaked peanuts and cover completely with water. Add 1 cup of salt per gallon of water. Cook, covered, on high heat for 4 to 7 hours.
- NOTE: the cooking time of boiled peanuts varies according to the maturity of the peanuts used and the variety of peanuts. The cooking time for a 'freshly pulled" or green peanut is shorter than for a peanut that has been stored for a time.
- Boil the peanuts for about 4 hours, then taste. Taste again i 10 minutes, both for salt and texture. Keep cooking and tasting until the peanuts reach desired texture (when fully cooked, the texture of the peanut should be similar to that of a cooked dry pea or bean).
- Remove from heat and drain peanuts after cooking or they will absorb salt and become over salted.
- Peanuts may be eaten hot or at room temperature, or chilled in the refrigerator and eaten cold, shelling as you eat them.
- Freezing boiled peanuts:.
- Prepare peanuts as indicated above. Drain, allow to cool, and freeze in airtight containers. They keep indefinitely.
- Canning Boiled Peanuts:.
- Prepare peanuts and brine the same as for boiling for immediate use.
- Pack peanuts into jars to within one-half inch of the top, using equal weights of peanuts and hot brine (212°F). Partially submerge containers in upright position in boiling water for 10 minutes.
- Seal while hot and process 45 minutes at 10 pounds pressure. Cool containers in water, label, and store away from heat.
Nutrition Facts : Calories 514.8, Fat 44.7, SaturatedFat 6.2, Sodium 5678.8, Carbohydrate 14.7, Fiber 7.7, Sugar 3.6, Protein 23.4
BOILED PEANUTS
Boiled peanuts make a delicious snack!
Provided by Thelma
Categories Appetizers and Snacks
Time 3h5m
Yield 40
Number Of Ingredients 3
Steps:
- Wash the peanuts and place them in a pot. Add salt and water. Bring the water to a boil.
- Let the water boil for 3 hours.
- Taste the peanuts, if they are not salty enough for your taste add more salt. If you would like the peanuts to be softer, return the water to boil and cook until they reach the consistency you desire.
Nutrition Facts : Calories 321.8 calories, Carbohydrate 9.2 g, Fat 27.9 g, Fiber 4.8 g, Protein 14.6 g, SaturatedFat 3.9 g, Sodium 2345.4 mg, Sugar 2.3 g
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5/5 (3)Total Time 6 hrs 10 minsCategory Appetizer, SnackCalories 120 per serving
- Add the nuts to a large dutch oven or stock-pot over high heat and cover with water by at least 2 inches.
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