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Boiled Peanuts

On the snacking menu for tonight – Boiled Peanuts!

Boiled peanuts are definitely one of those things that get really mixed results when you mention them. “What are boiled peanuts?” “That sounds gross…” “Yum! If you are from the South, you’ve likely had had boiled peanuts. If you are from the South and haven’t had boiled peanuts, please mail your Southern card to… I’m just kidding.

Seriously though, if you are from the South, even if you haven’t tried boiled peanuts, you HAVE seen the roadside stand with the guy sitting next to a half barrel or converted beer keg sitting over a low burning fire filled with boiled peanuts. You buy some, and the guy ladles out your peanuts into a styrofoam cup. I mentioned the ladle. The ladle used to get the peanuts is something to watch out for as your purchase is being prepared. It’s almost always a jerry-rigged device with holes drilled in so the water from the barrel or keg can drain as they get your boiled peanuts.

Oh, definitely strike up a conversation with the person at the stand. For me, half the fun of the drive to wherever it is I’m going is stopping to get some boiled peanuts and chatting with the person at the stand. You may also buy some fresh fruit, produce, and / or BBQ as well before you continue on your way.

If you’ve never tried boiled peanuts, I hope the next time you plan to have people over for a game or the holidays you will make a batch of boiled peanuts for your guests to snack on.

Boiled Peanuts

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By Patrick Dulmage Serves: unknown
Prep Time: 5 minutes Cooking Time: 8-9 hrs Total Time: 8-9 hrs

Boiled Peanuts


  • bag of green peanuts
  • Kosher Salt
  • Filtered / Bottled Water (tap water has chlorine and other chemicals that don't taste so great)



Spread out the peanuts from the bag and remove any rotten or moldy peanuts


Fill a crockpot about 3/4 full with peanuts


Pour in enough water in to the crockpot that the peanuts begin to float and then pour some more. The water will evaporate, so I fill it as high as I can but still able to close the lid


Pour in 4 palm-fulls of Kosher salt and stir it in. If you have never made them before, start with 3 palm-fulls if you are nervous they will be too salty


Set the crockpot on high for 4 hrs.


Once the 4 hrs are up, lower the temperature to low and let it go another 4 - 5 hrs. At the 4 hour mark, taste a few to see if they are the consistency you want. I like mine with a little bite to them... too mushy and you can't get them out of the shell.


Once finished, cut the heat, drain, and transfer to another container.


Serve hot


They are great hot, warm, or even cold. They store well in the fridge a few days, if they last that long. You can add flavorings too. You can add some sliced jalapeno, or hatch chilies, or Old Bay Seasoning. When I've done Old Bay, I'll add two spoonfuls (like a cereal spoon) of the Old Bay at the beginning with the salt