For the Love of Food

Southern Slow Cooked Hot Boiled Peanuts

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Growing up in the South, there were quite a few signature foods that I enjoyed eating and snacking on. Hot Boiled Peanuts, purchased at a produce stand down the street from my childhood home, were my favorite. I have many memories of my father and I stopping on the way home from work and school to pick up a paper bag full of the salty, tender peanuts. We couldn’t wait to eat them and hungrily would crack them open and nibble on them on the drive home. 

Here in Louisiana, I still see Hot Boiled Peanuts for sale at festivals and in gas stations. Most are traditional {aka salted} or Cajun flavor. I prefer the salted variety, which is the recipe I share below. You can cook these easily at home either on the stove top or in a Crock-Pot. I love my slow cooker and since it is hot as the dickens outside, I prefer to use it and not to warm up my house with my stove. I hope you enjoy this recipe from my childhood. Comment below and let me know your favorite childhood recipe.

 

Check out my recipe video here!


 

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Southern Slow Cooked Hot Boiled Peanuts

Makes 10-12 servings

Ingredients

  • 2-3 lbs raw peanuts in shell
  • 1/4-1/2 cup salt
  • 1/4 cup Creole seasoning {I like Tony Chachere's}
  • 8 cups of water {to start}

Instructions

  • Rinse peanuts well to remove any dirt and debris.
  • Pour into slow cooker.
  • Cover with water {about 6-8 cups}.
  • Add salt and seasoning. Stir.
  • Cook on low for 12hrs {minimum} to 24hrs. Or you can let soak in the warm brine for an additional 12 hrs.
  • Be sure to check and add more water to cover the peanuts as they cook.
  • To serve: using a slotted spoon, scoop peanuts into bowls and serve warm.
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog
I found a variety of bagged raw peanuts in produce section at my grocery store. 
I say 2-3 lbs in the ingredients simply because I used two bags which was around 2 1/2 lbs. 
 Start with a couple pounds of raw peanuts. 
 Rinse them well. Twice. They have a lot dirt and debris mixed in. 
 Pour into slow cooker.
 Cover with water {about 6-8 cups}.
 I like to add a little kick to my peanuts. Not quite Cajun spicy flavor {I’m a sissy} but a little something. My favorite {in everything} is Tony Chachere’s Creole Seasoning. Crab boil packets, Old Bay, and red pepper flakes are all good choices too if you want to add some heat.
   Add salt. I add 1/4 cup but add up to 1/2 cup if you’d like. 
*I have seen a recipe calling for a cup so go all out if you like extra salty! 
 Now add your extra seasoning. I add 1/4 cup again. 
 Mix it all up and cover the slow cooker. Cook on low for 12-24 hrs.
The longer it cooks, the stronger the flavor. I meet in the middle and cook for 16 hrs or so. 
You can let it sit in the warm brine after the cooker is off too.
Be sure to check and add more water to cover the peanuts as they cook. 
 To serve: using a slotted spoon scoop peanuts into bowls and serve warm.
 These are great for tailgating, picnics, road trips, you name it!
This amount feeds a crowd.

These peanuts are not too salty or spicy, just right in my opinion.
Adjust the seasonings as you like.
This is a snack the whole family will enjoy. 
Ava loves to crack the peanuts herself and will gobble up a whole basket!
Have plenty of napkins ready and dig in! 

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