BOILED PEANUTS WITH CHILE SALT
Fresh shell-on peanuts are available only at harvest time and are hard to find, but unroasted shell-on peanuts work just as well and can be found in many supermarkets and online.
Provided by Tailor, Nashville, TN
Categories Bon Appétit snack Appetizer Vegan Vegetarian Peanut Cocktail Party Hors D'Oeuvre
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- Combine peanuts, kosher salt, and 1 Tbsp. coriander seeds in a medium saucepan. Pour in water to cover and stir to combine. Let peanuts sit in brine, stirring here and there, 3 hours.
- Bring peanut mixture to a boil over medium-high heat. Reduce heat, partially cover pan, and simmer, adding more water as needed to keep peanuts covered, until peanuts are tender with no crunch left at all, 2 hours if fresh, 4-4½ hours if raw. Drain; let cool.
- Meanwhile, lightly crush remaining 1 Tbsp. coriander seeds with a mortar and pestle (or gather on a cutting board and crush with a skillet). Mix in a small bowl with sea salt and chile powder.
- Transfer peanuts to a bowl and toss with about three-fourths of spice mixture. Serve peanuts with remaining spice mixture alongside for sprinkling over.
SALTED BOILED PEANUTS
This is a southern delicacy. Try them hot or cold. After they are done break off the shell they are soooo juicy and better than dry roasted. IMHO They also freeze well and can be heated up in the microwave.
Provided by amature at best
Categories High Protein
Time 3h10m
Yield 10-12 serving(s)
Number Of Ingredients 3
Steps:
- Rinse all dirt off of peanuts inside of sink and drain.
- Place peanuts inside a large pot that leaves about 4 to 6 inches of room at the top of the pot.
- Cover peanuts with water leaving until the peanuts float to within 2 inches from the top of the pot.
- Add salt. A good hint is that all the salt you add will not be directly absorbed by the peanuts. So you can be generous.
- Bring to a rigorous boil and continue until soft. The time to boil depends on the peanuts and I think it is best done outside.
- Allow peanuts to absorb brine untill desired salty taste. About 1 hour +or -.
BOILED PEANUTS
Provided by Alton Brown
Categories appetizer
Time 4h35m
Yield approximately 4 pounds in shell and 2 pounds out of shell
Number Of Ingredients 3
Steps:
- Wash the peanuts in cool water until the water runs clear. Soak in cool water for 30 minutes to loosen any remaining dirt.
- Drain and rinse the peanuts. Add the peanuts to a 12-quart pot along with the salt and 3 gallons of water. Stir well. Cover and cook on high for 4 hours. Check the texture of the peanut at this point for doneness. When done, boiled peanuts should have a similar texture to a cooked dry bean. It should hold its shape, but not crunch when bitten. Add more water throughout the cooking process, if needed. If necessary, continue cooking for 3 to 4 hours longer.
- Drain the peanuts and store in a covered container in the refrigerator for up to 1 week.
- *Cook's note: The cooking time can vary greatly depending on how fresh the peanuts are. The fresher the peanut, the less time it will take to cook.
LOW COUNTRY BOILED PEANUTS
Steps:
- Put the water in a large stockpot, add the salt, and bring to a boil. Add the peanuts and simmer for 1 to 2 hours, testing a peanut occasionally, until the shells tear open with ease and the peanuts inside are completely tender (even a little mushy).
- Drain and serve warm. Uneaten peanuts can be stored in a tightly covered container in the refrigerator for up to 2 days. Heat cold peanuts to hand-hot in the microwave before serving.
BOILED PEANUTS
Boiled peanuts make a delicious snack!
Provided by Thelma
Categories Appetizers and Snacks
Time 3h5m
Yield 40
Number Of Ingredients 3
Steps:
- Wash the peanuts and place them in a pot. Add salt and water. Bring the water to a boil.
- Let the water boil for 3 hours.
- Taste the peanuts, if they are not salty enough for your taste add more salt. If you would like the peanuts to be softer, return the water to boil and cook until they reach the consistency you desire.
Nutrition Facts : Calories 321.8 calories, Carbohydrate 9.2 g, Fat 27.9 g, Fiber 4.8 g, Protein 14.6 g, SaturatedFat 3.9 g, Sodium 2345.4 mg, Sugar 2.3 g
CHINESE BOILED PEANUTS
Seriously Asian by Chichi Wang, from Serious Eats http://bit.ly/g1ObVg Serves 6 as a snack or appetizer
Provided by DrGaellon
Categories Nuts
Time 5h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash peanuts in several changes of water to get rid of residual dirt. Add peanuts to 3 quart saucepan with enough water to barely cover. Add soy sauce, sugar, salt, cinnamon, star anise, cloves, and dried chili.
- Place pot over high heat and bring to boil. Lower heat to steady but not rolling boil and cook for 3 to 5 hours, depending on how tender you like your peanuts. Check on pot every hour to make sure liquid doesn't dry out. Refill with water, if needed, so that level of liquid just covers peanuts. Alternatively, place water, peanuts, and seasonings in a slow cooker and cook overnight.
- With slotted spoon, retrieve peanuts from braising liquid and serve warm or tepid. Store leftover peanuts in their stewing liquid in the refrigerator.
Nutrition Facts : Calories 460.8, Fat 37.3, SaturatedFat 5.2, Sodium 1472.5, Carbohydrate 19.2, Fiber 6.5, Sugar 9.5, Protein 20.8
BOILED PEANUTS
Steps:
- 1 In a 10- to 12-quart stockpot, stir 1/2 cup salt into 2 gallons of water until the salt dissolves, and add the raw peanuts. Use a large dinner plate or two to help submerge the floating peanuts. Allow to soak for 8 hours or overnight. (This step saves a little time boiling, and thus fuel, but if you don't have the luxury of time, skip this step. Skip it also if you're using green peanuts.)
- 2 Drain the soaking water and fill the pot of peanuts with 2 gallons of fresh water and the remaining cup of salt. Note the level of the water on the side of the pot. Bring to a boil, reduce the heat to low, and simmer, covered, for 6 to 8 hours (or 2 to 3 hours for green peanuts), keeping the water in the pot within an inch or so of its original level with regular additions of water, until the peanuts are soft as a roasted chestnut or softer.
- 3 When the peanuts have boiled for 3 hours (or 1 hour for green peanuts), sample them to check their texture and salinity. Remove a peanut, and when it is cool enough to handle, crack open the shell and give the kernel a chew, slurping some brine with it. If the peanut crunches, it should be cooked further. If the brine lacks enough salt, add by 1/4-cup amounts; if it is too salty, remove a portion of the water and replace with the same volume of fresh water. Allow an hour for the salinity to equalize before testing again. Sample every hour until the peanuts are pleasantly yielding and as salty and appetizing as a good pickle.
- 4 When the peanuts are cooked to your satisfaction, turn off the heat and allow them to cool in the pot for an hour (or 30 minutes for green peanuts). When cool enough to handle, drain and eat immediately or store in the shell, in a sealed container, in the refrigerator or freezer. (Boiled peanuts will keep for 7 to 10 days in the refrigerator and for several months in the freezer.)
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BOILED PEANUTS WITH CHILE SALT RECIPE - BON APPéTIT
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3/5 (2)Estimated Reading Time 2 minsServings 4
- Combine peanuts, kosher salt, and 1 Tbsp. coriander seeds in a medium saucepan. Pour in water to cover and stir to combine. Let peanuts sit in brine, stirring here and there, 3 hours.
- Bring peanut mixture to a boil over medium-high heat. Reduce heat, partially cover pan, and simmer, adding more water as needed to keep peanuts covered, until peanuts are tender with no crunch left at all, 2 hours if fresh, 4–4½ hours if raw. Drain; let cool.
- Meanwhile, lightly crush remaining 1 Tbsp. coriander seeds with a mortar and pestle (or gather on a cutting board and crush with a skillet). Mix in a small bowl with sea salt and chile powder.
- Transfer peanuts to a bowl and toss with about three-fourths of spice mixture. Serve peanuts with remaining spice mixture alongside for sprinkling over.
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