Georgia Boiled Peanuts
Roadside-stand green peanuts simmered for hours in heavily salted water until tender, a summer snack sold along Georgia highways.
- Prep
- 10 min
- Cook
- 240 min
- Total
- 250 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Large stockpot
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 12
- carbs
- 12
- protein
- 8
- calories
- 180
Instructions
- 1
Rinse the peanuts thoroughly under cold water to wash away all dirt.
- 2
Put the peanuts in a large stockpot. Add enough water to cover them by 2 inches.
- 3
Stir in the salt.
- 4
Bring the liquid to a boil. Turn down the burner heat so it gently simmers.
- 5
Set a heatproof plate on top of the peanuts to keep them submerged in the liquid.
- 6
Simmer for 3–5 hours. Taste one occasionally until the shells soften and the nuts inside are tender.
- 7
Take the pot off the burner. Let the peanuts sit in the salty water for at least 30 minutes to soak up flavor.
- 8
Drain off some of the liquid and serve the peanuts warm.
Chef's tips
Use raw green peanuts, because dried peanuts will not soften the same way. Taste the salty cooking water after a few hours and stir in more salt if you want more flavor.
Storage
Refrigerate in their brine up to 5 days.
Reheating
Reheat gently in their brine on the stovetop or eat cold.
Common mistakes to avoid
- •Not using enough salt in the water, which makes the peanuts taste bland.
- •Stopping the cook time too early, leaving the peanuts hard and firm.
Serving suggestions
Cooked Georgia Boiled Peanuts?
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