Super Spicy Boiled Peanuts Food

BOILED PEANUTS

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.

HOT AND SPICY PEANUTS

Steps:

• In a skillet, heat oil over medium heat. Stir in the peanuts, chili powder, and red pepper.
• Cook and stir for 2 minutes or until peanuts are warm. Drain well on paper towels.
• Sprinkle garlic salt over peanuts and toss to combine. Cool completely.
• May be stored in a tightly covered container at room temperature.

SUPER SPICY BOILED PEANUTS

Steps:

• Add all ingredients to a large pot
• stir well.
• set on high heat to boil.
• once boiling reduce heat to a low simmer
• simmer until soft usually about 3 hours stir occasionally.

SPICY BOILED PEANUTS

Steps:

• In a medium pot, cover the peanuts with water and bring to a boil.
• Add the cayenne pepper and 1 teaspoon salt. Lower to a simmer, cover and cook at least 2 hours. Peanuts are done when the shells are easy to remove and the peanuts are creamy all the way through. Serve warm.
• Cook's Note: Peanuts can be refrigerated in the boiling liquid for up to 3 days after cooking.

SWEET AND SPICY PEANUTS

Steps:

• In a small saucepan, combine the first six ingredients. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 2 minutes. Remove from the heat; gradually stir in peanuts. Stir for 1 minute. Pour onto waxed paper; cool. Store in an airtight container.

RACHAEL'S SUPERHEATED CAJUN BOILED PEANUTS

Steps:

• Place peanuts, crab boil, jalapenos, garlic powder, salt, Cajun seasoning, and red pepper flakes into a slow cooker. Pour in water to cover the peanuts and stir to combine. Cover and cook on Low until peanuts are soft, at least 24 hours. Stir occasionally, and add water as needed to keep peanuts covered. Drain; serve hot or cold.

HAWAII BOILED PEANUTS

Steps:

• Wash peanuts until water is clear. Add water to cover peanuts and soak overnight. Put weight on so that peanuts are soaking.
• Drain and rinse several times until water is clean.
• Add star anise; cover and boil for 30 to 45 minutes, testing to see that peanuts are cooked, but not soft. Do not overcook. Turn off heat, add salt and mix.
• Cover and let stand for approximately 30 to 45 minutes.

SOUTHERN SPICY ROASTED PEANUTS

Steps:

• Line a large baking sheet with foil.
• In a bowl, toss together the peanuts, Worcestershire sauce and liquid smoke.
• Let stand at room temperature for 30 minutes, stirring now and then.
• Preheat the oven to 325^F.
• Have the oven rack positioned in the center of the oven.
• In a large heavy skillet, melt the butter over medium low heat.
• Cool a little then add the vinegar, hot pepper sauce, salt, and cayenne pepper.
• Return the skillet to the heat and add the peanuts and marinade.
• Stir to coat evenly, about 30 seconds.
• Spread the peanuts on the baking sheet and bake until deep golden brown, stirring now and then, for about 20 minutes.
• Cool on a rack uncovered for at least 6 hours to dry.
• Store at room temperature in an air tight container.