Florida Boiled Peanuts
Boiled peanuts are peanuts simmered in their shells in salty water until soft and tender. Green peanuts are fresh-dug and cook fastest; raw dried peanuts work too but need an overnight soak and a much longer simmer. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Peanuts are a major allergen — keep these away from anyone with a peanut allergy and wash pots and bowls well after use. Discard any peanuts that look moldy before cooking. Chill leftovers within 2 hours (1 hour if above 90°F) and reheat to 165°F.
Allergens: peanut
Equipment
- large stockpot with lid
- colander
- heatproof plate
- ladle
Ingredients (for 4 servings)
- 2 pounds green peanuts in the shell (or raw dried peanuts in the shell)
- 16 cups water, plus more as needed
- 1/3 cup salt
- 2 tablespoons Cajun seasoning (optional)
Directions
1. Rinse the peanuts in a colander under cold running water, rubbing off dirt. Pick out any moldy, cracked, or empty shells.
2. If using raw dried peanuts, soak them in water in the refrigerator overnight first.
3. Put the peanuts in a large stockpot. Add the water, salt, and Cajun seasoning if using. Set a heatproof plate on top to keep the peanuts under the water.
4. Bring to a boil over high heat. Reduce to low, cover, and simmer for 3 hours for green peanuts (6 to 8 hours for raw dried peanuts). Add hot water as needed to keep the peanuts covered.
5. After 2 1/2 hours, test one: the shell should be soft and the kernel should be tender like a cooked bean. Keep simmering until they reach that texture.
6. Taste the brine and add more salt if you want them saltier, then simmer 10 more minutes.
7. Drain and serve warm. Chill leftovers within 2 hours (1 hour if the room is above 90°F).
Skill taught
Long, slow simmering in salted water until peanuts turn soft like cooked beans.
Affordable substitution
Use raw dried peanuts in the shell, which are sold year-round and keep in the pantry; soak overnight and simmer 6 to 8 hours, or use a slow cooker on high for about 12 hours.
Optional variation
Add 2 sliced jalapeños and 4 smashed garlic cloves to the pot for spicy boiled peanuts.
Leftovers & storage
Cool and refrigerate within 2 hours (within 1 hour if above 90°F). Store drained in a covered container at 40°F or below and eat within 5 days. Eat cold or reheat to 165°F until steaming.