Try this Boiled Peanuts recipe, or contribute your own.
Suggest a better description1. Wash raw peanuts thoroughly in cool water; then soak in clean cool water for about 30 minutes before cooking. 2. Put peanuts in a saucepan and cover completely with water. Because the shells of some peanuts absorb more salt than others, its best to begin with 1 tablespoon of salt for each 2 cups of peanuts; you can add more salt to taste later. 3. The cooking period for boiled peanuts varies according to the maturity of the peanuts used and the variety of peanut. The cooking time for a "freshly pulled" green peanut is shorter than for a peanut which has been stored for a time. 4. When fully cooked, the texture of the peanut should be similar to that of a cooked dry pea or bean. Boil the peanuts for about 35 minutes, then taste. If they are not salted enough, add more salt. Taste again in 10 minutes, both for salt content and to see if the peanuts are fully cooked. If not ready, continue tasting every 5 minutes until they have a satisfactory texture. 5. Drain peanuts after cooking or they will continue to absorb salt and become oversalted. Notes: These are wonderful. They sell for about a dollar or two per cup around here, but you can make a lot for a fraction of the cost Posted to KitMailbox Digest by Tammi Upshaw
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 8 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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