Prep 5 mins
Cook 24 hrs
My partner Emmett and I were travelling in Florida and found these delicacies at a roadside stand. We were instantly hooked, and when we came home we set about to making our own. Emmett perfected the recipe the other week, and here it is.
- 1 -2 lb peanuts (in their shells)
- 2 -3 tablespoons salt
- 10 dashes red peppers
- 1 dash garlic
- 1 dash soy sauce
- In a crockpot, put about 2 quarts of water and add the peanuts (in their shells) such that the water just barely covers the peanuts.
- Add 2-3 tbs salt and 10 dashes of red pepper (more if you like spice) and a dash each (optional) of garlic and soy sauce.
- Let it all simmer for 24 hours, adding more water when the level gets lower, every so often.
- The idea is to get the peanuts really soft inside the shells.
- When ready, serve hot, with an empty bowl nearby for the empty shells.
Wonderful recipe ! I recommend. (P. S. Maybe its just me but if you don't like boiled peanuts, don't make them, and dog a fine recipe because you don't care for boiled peanuts anyway!)
Wow, cool! I'd never eaten boiled peanuts, but the idea really appealed to me, so I picked your recipe since it seemed most up my alley. I did make what I consider minor changes: I soaked the peanuts in water for a day, then continued with the slow cooking. I used kosher salt, no red peppers and quite a few dashes of both garlic (powder) and soy sauce. Liberties could surely be taken with a variety of spices and that's part of what makes this such a great recipe. I couldn't keep my paws out of the pot when they were almost done and even my husband, who at first winced at the idea, snuck a bowl into the other room when he thought I wasn't looking. MEN! Thanks, Geri...these are great!
Maybe I'm just not aware of the appeal of soft hot peanuts. I'm from the midwest where we like to crack open the shell, pop crunchy peanuts in our mouths, savour the salty nuggets and throw the shells on the ground (of the ballpark, of course).