BOILED PEANUTS
If you've ever driven through a small town in Georgia, you no doubt have seen signs for boiled peanuts along the roadside. I've found that they're a love-hate thing; people are rarely undecided about boiled peanuts! I include the recipe here because I absolutely love them. When I make them at home in Oklahoma, it takes me back to our family vacation trips to Florida, when we'd stop on the roadside and eat the warm peanuts in the car. Yum!
Yield makes 10 cups
Number Of Ingredients 2
Steps:
- Wash the peanuts and put them in a 3-quart stockpot. Add enough water to barely float the peanuts, measuring the amount of water required. Add 2/3 cup salt for each gallon of water used. Stir to distribute the salt. Bring the water to a boil and reduce the heat to medium. Cover the pan and cook the peanuts for 1 1/2 hours, or until the shelled peanuts are tender. Add water during cooking if the peanuts are no longer floating in the liquid. Remove from the heat and cool in the cooking liquid.
- The peanuts will become saltier as they sit in the liquid, so taste them at intervals as they are cooling. When they are as salty as you like them, drain the peanuts (do not rinse) and store them in the refrigerator or freezer. (If the boiled peanuts are too salty, soak them in plain water to dilute the saltiness.)
- Use green peanuts for this. Dried nuts in the shell are just not as tender.
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