Frequently asked questions

What are the origins of boiled peanuts?

Boiled peanuts got the South from slave ships traveling from Africa. Peanuts were used in cooking across Africa, and enslaved Africans planted them in America. The practice of eating boiled peanuts began with green peanuts, which are available for a short amount of time in late summer. This recipe calls for easily sourced dried peanuts. Be sure to buy raw and not roasted peanuts for this recipe.

How long does it take to boil peanuts?

The boiling time for peanuts depends on whether you have been able to soak the peanuts first. Soaking peanuts eight hours or overnight cuts the boiling time in half, to as little as two hours.

Notes from the Food & Wine Test Kitchen

It can be difficult to tell if your boiled peanuts are salty enough before they are done. Taste them after two hours of cooking, and keep in mind that they will get saltier as they cool in the salty cooking liquid. If you like, sprinkle a bit of salt on them after they cook, but remember that a well-boiled peanut will have salinity throughout the nut. If you like, you can season the cooking water with cayenne pepper, bay leaves, or chicken or vegetable stock for a more flavorful peanut.

Ingredients

1 1/2 cups kosher salt, divided, plus more to taste
3 pounds raw peanuts in the shell

Directions

Combine 2 gallons water and 1/2 cup of the salt in a large stockpot; stir until salt dissolves. Add peanuts. Place a small pot lid or plate on top to keep peanuts submerged. Soak peanuts at room temperature 8 hours or overnight. (This step is optional but shortens the boiling time.)
Drain soaking water and refill pot with 2 gallons water and the remaining 1 cup salt. Bring to a boil over high heat, then reduce heat to low. Simmer, covered, until peanuts have softened to your preferred consistency, 2 to 3 hours if you were able to soak peanuts, 5 to 6 hours if not. Check peanuts after 2 hours to sample their texture and salinity. Peanuts should be soft without being mushy, and somewhat salty (they will get saltier as they cool in cooking water). If peanuts aren’t salty enough, add more salt to pot, 1/4 cup at a time. When peanuts are cooked, remove pot from heat, and let peanuts cool in pot 1 hour. Drain peanuts and eat, or store in an airtight container in refrigerator up to 7 days.