Boiled Peanuts Like the Colonists Ate: A Taste of Salty Simplicity

If you’ve never had boiled peanuts, imagine biting into a warm, salty bean with a soft nutty flavor.

This snack was loved in the American South long before it became common at gas stations and fairs. Let’s go back to a time when cast iron pots sat over open fires and everything was made slow and steady.

History

Boiled peanuts date back to colonial America, especially in the coastal South.

They were made from green (freshly harvested) peanuts, boiled for hours in salted water until soft.

Colonists picked this method not just for taste but also to preserve the harvest. When salt was one of the few ways to make food last, boiled peanuts became a seasonal delight and an easy snack for workers in the field.

Over time, they turned into a Southern favorite still enjoyed today.

Equipments

• Large stock pot or cast iron pot (This one is gorgeous)
• Long-handled spoon or ladle (This wooden ladle is great)
• Strainer or slotted spoon
• Bowl for serving

Ingredients

• 2 pounds of raw or green peanuts (in shell)
• 1/2 cup salt (adjust to taste)
• Water (enough to fully cover peanuts, about 1.5 to 2 gallons)

Instructions

1. Wash and Rinse the Peanuts

Place the raw peanuts in a sink or bowl.

Rinse and scrub them gently to remove dirt, especially if they’re freshly dug. Drain and repeat until the water runs clear.

2. Soak the Peanuts

Put the peanuts into your pot and cover with water.

Let them soak for about 30 minutes to help them cook evenly.

3. Salt the Water

Add 1/2 cup of salt to the water.

Stir it in until it dissolves.

4. Bring to a Boil

Place the pot over high heat and bring the water to a rolling boil.

This might take 20–30 minutes depending on your pot and heat source.

5. Simmer for Hours

Once it boils, reduce heat to a low simmer.

Let it cook uncovered for 4 hours. Stir every now and then. You can add more water if it gets low.

6. Taste Test for Doneness

After 4 hours, take a peanut out and crack it open.

The shell should be soft, and the peanut inside should be tender and salty.

If not, cook longer and check every 30 minutes. Some people like them firmer, others mushier.

7. Drain and Serve Warm

When they’re just how you like them, turn off the heat.

Use a strainer or slotted spoon to scoop them into a bowl. Eat them warm or let them cool.

Special Notes

• Don’t use roasted or dried peanuts. You need raw or green peanuts.
• The saltiness comes from soaking, not just boiling. If you want more flavor, let the peanuts sit in the salty water after cooking for an hour.
• Add crushed garlic, bay leaves, or peppercorns if you want an extra kick.
• Store leftovers in the fridge in their brine for up to a week.

Nutrition (Per 1 Cup of Boiled Peanuts)

• Calories: 285
• Protein: 13g
• Fat: 18g
• Carbs: 14g
• Fiber: 6g
• Sodium: 400mg (may vary)