Side Dish: United States – Southern United States (North Carolina) – Boiled Peanuts

Serving Size: 6

Approximate Time

Prep 10 min

Cook 3 hrs

Additional 20 min

Total 3 hrs 30 min

Ingredients

- 4 lb (1.8 kg) raw in-shell peanuts (green peanuts preferred if available)
- 1/2–3/4 cup (120–180 g) coarse kosher salt, plus extra to taste
- 12–16 cups (2.8–3.8 L) water, enough to fully cover peanuts and allow for evaporation
- 2 tbsp (30 ml) Cajun seasoning (optional, for North Carolina spicy variation)
- 3 bay leaves (optional)
- 3 garlic cloves, smashed (optional)
- 2 small hot peppers, halved (jalapeño or serrano) or 1 tsp (5 g) red pepper flakes (optional)

Instructions

Short Description:
A classic Southern roadside snack and side: raw in-shell peanuts simmered for hours in heavily salted water until the kernels are soft and savory. Serve warm or at room temperature as an accompaniment or picnic snack.

Regional Notes:
This North Carolina version uses plenty of salt and may include a dash of Cajun seasoning for a spicier edge; peanuts are simmered long and slow until they reach a soft, almost creamy texture—distinct from firmer boiled-peanut styles elsewhere. Fresh "green" peanuts cook faster and yield a softer interior, while dry raw peanuts require much longer cooking or pressure.

1. Rinse the peanuts thoroughly under cold water and remove any visibly damaged or moldy nuts. Place peanuts in a large stockpot.
2. Add 12 cups (2.8 L) water, the salt (start with 1/2 cup/120 g), bay leaves, garlic, and hot peppers or red pepper flakes if using. Stir to dissolve salt as much as possible.
3. Bring to a rolling boil over high heat, then reduce heat to maintain a gentle simmer. Partially cover the pot to limit rapid evaporation.
4. Simmer, stirring occasionally and checking water level every 30–45 minutes. Add more water as needed to keep peanuts covered. Green peanuts will typically become tender in 2–4 hours; dry raw peanuts may take 4–8 hours. Start testing for doneness after 2 hours by shelling one peanut—kernels should be soft and yielding.
5. If you want the Cajun-spiced version, stir in the Cajun seasoning about 30 minutes before the end of cooking and taste for seasoning; add more salt if needed. For a saltier North Carolina profile, increase toward 3/4 cup (180 g) salt total.
6. When peanuts reach your desired softness, remove from heat and let cool in the cooking liquid to absorb flavor, 15–30 minutes. Serve warm or at room temperature.
7. Store cooled peanuts (with some cooking liquid) in airtight containers in the refrigerator for up to 5–7 days, or freeze portions for longer storage. Reheat by simmering briefly in salted water.