Old-Fashioned Boiled Peanuts Recipe

Real boiled peanuts can only be enjoyed in the fall, when moist, green peanuts have just been plucked from wet dirt (mostly in the South). If you’re growing peanuts, you’ll be able to do this, or find a farmer who will sell you some green peanuts (see “Recommended Green and Raw Peanut Sources,” below). Your boiled peanuts will freeze well for year-round snacking, or you can also approximate the real thing by starting with raw peanuts. Yield: 1 pound.

Ingredients: 

1 pound green peanuts in the shells
5 tbsp kosher salt 

Instructions: 

Rinse peanuts well, and then add them to a stockpot. Cover them completely with cold water, then stir in the salt. Bring the water to a boil, then cover and reduce to a gentle boil over medium heat. Continue to boil the peanuts for about 3 hours, stirring every half hour or so. Add water if the level gets too low. Turn off the heat and let the pot sit with the lid on for about 30 minutes.