I never knew there was such a thing until living in Georgia. Believe it or not...they're good; especially the spicy ones.
Recipe #1
2 lbs raw peanuts
3 oz. kosher salt
3 gallons water
3 oz. old bay
½ cup chopped jalapenos
1 tbsp. garlic powder
1 tbsp. smoked paprika
2 tbsp. jalapeno powder
1 tbsp. black pepper
1 tbsp. oregano
1 tbsp. cayenne
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.
Recipe #2
This is found in the heart of Florida. My family agreed this recipe was one of the best!
1 pound raw peanuts, in shells
1 (3 ounce) package dry crab boil (such as Zatarain's(R) Crab and Shrimp Boil)
1/2 cup chopped jalapeno peppers
1 tablespoon garlic powder
1/2 cup salt
2 tablespoons Cajun seasoning
Salt, oregano, paprika, cayenne, black pepper (a little more salt than the other items)
1/2 cup red pepper flakes
Directions
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.
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