Now I’m sure all Boiled Peanut recipes are different but the one below comes from David, who graduated from The Culinary Institute of America and currently cooks at Restaurant Eugene in Atlanta, GA (just building recipe credibility…) Several aspects make David’s peanuts unique: using dried peanuts instead of fresh, adding ground cayenne pepper and Chipotle chile pepper instead of just salt (Paula Deen’s recipe uses fresh green peanuts and only calls for salt). He adds cayenne for kick and Chipotle pepper for a more well-rounded flavor profile. While fresh would always be David’s first choice, he uses dried peanuts here to retain textural structure as fresh can often end up mushy. Additionally, the availability of fresh green peanuts is scarce- but trust me, dried turned out delicious.David’s Boiled Peanuts
Total Time: 6 hours
makes enough for a party
• 2.5-3 lbs dried peanuts in shell
• 2 cups kosher salt
• Water to cover all peanuts a couple inches
• 3 tablespoons cayenne pepper (rough estimate)
• 4 tablespoons Chipotle chile pepper (rough estimate)
Add all ingredients in a large stockpot. Bring to a boil and simmer for 5-6 hours.
Mix it all up!
Dried peanuts have a tendency to float so use something to weigh them down (such as a smaller stockpot lid).
You know you’re back in the South when you’re snacking on boiled peanuts and drinking Terrapin Rye.
The peanuts will turn out salty, soft (not necessarily crunchy but firm), flavorful and entirely addictive. Serve them warm, room temp, or cold out of the fridge. Pop the whole thing, shell and all, into your mouth and bite down gently, opening the shell and releasing the salty liquid. Remove it from your mouth and take the peanuts out with your hands or mouth! For more detailed instructions on how to eat boiled peanuts please direct your mouse here.