CAJUN BOILED PEANUTS
This recipe is for a large batch so you'll have some left for pressure canning or sharing with others. If desired you can cut the recipe down and cook these for a couple of days in a slow cooker. The longer they cook, the better they taste. This is a true delicacy in the South especially with the heat from the cayenne and crab...
Provided by Donna Graffagnino
Categories Nuts
Time 12h45m
Number Of Ingredients 5
Steps:
- 1. You can use dry raw (NOT roasted) peanuts, but they do take longer to cook. Green peanuts work the best but you must carefully pick out the trash from the good peanuts and soak in water for at least 45 minutes to remove the dirt and sand. Wash peanuts and discard bad or unshelled peanuts. Add peanuts to an extra-large pot and cover with at least 2" water. Peanuts will float so you need an over-sized pot.
- 2. Sprinkle a good amount of salt over the top of the peanuts (about 1 1/2 cups per 7 lbs), and add liquid crab boil. Liquid crab boil is the key ingredient in this recipe. If you can't find this locally, it can be ordered online. Add pepper flakes or cayenne pepper and beer, boil for several hours, stirring occasionally. If using green peanuts, boil for at least 3 hours and check taste and doneness. Dry peanuts will take longer to cook. I simmer them until I'm ready to go to bed, turn them off and let sit overnight. When they're close to done they will begin to sink. Turn them off, cover and let them sit overnight.
- 3. Taste several peanuts when cool and adjust seasonings if they need more spice or salt. Bring to a boil again then simmer until they reach the desired taste and texture.
- 4. Store peanuts in Ziploc bags in the refrigerator for up to a week, or pressure can for year-round enjoyment.
- 5. PRESSURE CANNING BOILED PEANUTS
- 6. Put quart jars on a cookie sheet and bake at 250 for 20 minutes. This will sterilize the jars.
- 7. Bring about 1 gallon of water to a boil. To each hot jar add 2 tsp salt, few drops to 1/8 tsp liquid crab boil, 1 tsp crushed red pepper flakes, and fill jars with just over 3/4 full with boiled peanuts. Add boiling water, leaving 1/2 inch head space and seal jars.
- 8. Pressure can at 15 lbs pressure for 45 minutes. Let jars cool in pressure canner, check for seals and store in a cool dark place.
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Sanro Islam
[email protected]I've never had boiled peanuts before, but this recipe made me a fan. The peanuts are so tender and the Cajun spices give them a delicious flavor.
Dan Gaka
[email protected]The Cajun spices in this recipe really make these peanuts special. They're the perfect combination of spicy and flavorful.
Numtaz Baloch
[email protected]These Cajun boiled peanuts are a great snack or appetizer. They're easy to make and they're always a crowd-pleaser.
Lisa Ndlovu
[email protected]I was looking for a new boiled peanut recipe and this one did not disappoint. The peanuts were cooked perfectly and the flavor was on point. I will definitely be making these again.
Laressa Ward
[email protected]These peanuts are amazing! They're so easy to make and they taste incredible. I love the combination of spices and the peanuts are so tender. I'll definitely be making these again.
Naiem
[email protected]I love boiled peanuts, and this recipe is one of the best I've tried. The peanuts are so flavorful and the Cajun spices give them a nice kick. I will definitely be making these again and again.
Kamait Sarban
[email protected]These Cajun boiled peanuts were a hit at my last party! I followed the recipe exactly and they turned out perfectly. The peanuts were tender and flavorful, with just the right amount of spice. I'll definitely be making these again.