Boiled peanuts? I have vague memories of eating them when I was a kid (I think the peanuts might have even come right from my grandmother’s own garden), but I have never ever forgotten their taste. Isn’t it funny how our brains work? Now, I’m glad I can find bags of raw peanuts in my local Asian store whenever I feel like a taste for boiled peanuts. The prep work is super-easy, and although the cooking time is longer than preferred, your patience will be greatly rewarded with delicious, tender, salty peanuts.
2 pounds raw peanuts
12 cups water or enough to cover peanuts
4 tablespoons salt
Rinse peanuts to remove any debris. Place them in a large stockpot, leaving at least 2 inches from the top of the pot. Add water and salt, and stir to mix. Bring to a rolling boil and then lower heat and simmer. Cook for 4 – 5 hours, adding fresh water as needed to replace water that boils away. Taste often after the third hour until you reach your preferred texture (I like my boiled peanuts firm but tender – took me over 4 hours to get to that texture). Remove from heat and let peanuts soak in the cooling liquid for at least 30 minutes. Kick back, relax, and enjoy your “hard work.” :D