Boiled Peanuts

Some folks say that Boiled Peanuts are an acquired taste. Maybe. I wouldn't know. I honestly can't remember ever not eating Boiled Peanuts. I guess when you grow up in the Deep South, Boiled Peanuts are just part of life. It's a big crop around here. My hometown even has a peanut mill. And, yes, I once graded peanuts for the state.

That's not to say that all Boiled Peanuts are equal. They aren't. Personally, I prefer smaller peanuts. Some folks like them larger. Some folks like them saltier and some don't. But for all folks they are messy and just really, really good.

This recipe was provided by the Alabama Peanut Producers Association and was included in a newspaper insert a while back. I just never got around to sharing it. Sorry. But here you've got it, just in time for peanut season this fall.

Boiled Peanuts

Wash peanuts thoroughly in cool water; then soak in clean water for about 30 minutes before cooking.

Put peanuts in a saucepan and cover completely with water. Add 1 tablespoon salt for each pint of peanut.

The cooking period for peanuts will vary according to the maturity of the nuts used. Boil the peanuts for 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 to taste every five minutes until they have satisfactory texture.

Drain peanuts after cooking, or they will continue to absorb salt.