Prep: 5 minutes; Soak: 8 hours; Cook: 5 hours; Cool: 1 hour.
\nIngredients<\/p>\n
1 1\/2 cups salt, divided, plus more to taste 2 pounds raw peanuts in the shell<\/p>\n
How to Make It
\nStep 1<\/p>\n
Dissolve 1\/2 cup salt in 2 gallons water in a 3-gallon stockpot; add peanuts. (Weigh down peanuts, if desired, with a large plate or lid to ensure they’re fully submerged.) Soak 8 hours or overnight.*
\nStep 2<\/p>\n
Drain water; refill pot with 2 gallons water and remaining 1 cup salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, 5 to 8 hours or until peanuts are tender, adding water as needed to keep peanuts covered; stir occasionally. (South Carolina-style peanuts are very soft, but some cooks prefer them al dente.) When the peanuts have boiled 3 hours, check for texture and saltiness. If the peanuts are not salty enough, add salt in 1\/4-cup increments, turn off heat, and let soak 1 hour. Check peanuts for seasoning every hour.
\nStep 3<\/p>\n
Remove from heat, and cool 1 hour.
\nStep 4<\/p>\n
Drain and eat immediately or store (in the shell) in a sealed container in the refrigerator or freezer. Boiled peanuts will keep 7 days in the refrigerator, several months in the freezer.
\nStep 5<\/p>\n
*The soaking step is not essential, but it reduces the cooking time by a couple of hours and helps ensure that the peanuts cook more thoroughly and uniformly. The salt in the soaking liquid keeps yeasts and molds from developing overnight.
\nStep 6<\/p>\n
Reprinted from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee. Copyright 2006 by Martens Maxwell, Inc. With permission of the publisher, W.W. Norton & Company, Inc.<\/p>\n","protected":false},"excerpt":{"rendered":"
Prep: 5 minutes; Soak: 8 hours; Cook: 5 hours; Cool: 1 hour. Ingredients 1 1\/2 cups salt, divided, plus more to taste 2 pounds raw peanuts in the shell How to Make It Step 1 … <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-306","post","type-post","status-publish","format-standard","hentry","category-main-dish","latest_post"],"_links":{"self":[{"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/posts\/306","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/comments?post=306"}],"version-history":[{"count":0,"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/posts\/306\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/media?parent=306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/categories?post=306"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/tags?post=306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}