Appetizer: United States – Georgia (Southern United States) – Boiled Peanuts

Serving Size: 6

Approximate Time

Prep 10 min

Cook 3 hrs

Additional 30 min

Total 3 hrs 40 min

Ingredients

- 3 lb (1.36 kg) raw green peanuts in shell (if unavailable, use raw unroasted in-shell peanuts)
- 2 gal (7.6 L) water
- 3/4 cup (180 g) coarse kosher salt, plus more to taste
- 2 tbsp (30 ml) Cajun seasoning (optional, use a milder Southern seasoning if preferred)
- 4 bay leaves
- 6 cloves garlic, lightly smashed
- 1 tbsp (15 ml) crushed red pepper flakes (optional, for heat)
- 1 tbsp (15 ml) whole black peppercorns
- 1 tbsp (15 ml) apple cider vinegar (optional, helps tenderize)
- Ice and cold water for cooling (if serving chilled)

Instructions

Short Description:
Soft, salty boiled peanuts made by simmering raw in-shell peanuts in a well-seasoned brine until tender — a classic Georgia roadside snack. Serve warm or at room temperature for a communal, salty appetizer.

Regional Notes:
This Georgia-style preparation uses raw in-shell (often green) peanuts boiled in heavily salted water with optional Cajun-style spices; Georgia is a major peanut producer and the soft, tender interior is the hallmark of the regional version. Compared with drier roasted peanut snacks, Georgia boiled peanuts are prized for their moist, almost bean-like texture and generous seasoning.

1. Rinse the peanuts thoroughly in a colander, removing any debris, broken shells, or stones. If using dry raw peanuts, rinse and inspect the same way.
2. In a very large stockpot, combine the water, 3/4 cup (180 g) kosher salt, Cajun seasoning (if using), bay leaves, smashed garlic, crushed red pepper, peppercorns, and apple cider vinegar. Stir to dissolve the salt.
3. Bring the brine to a rolling boil over high heat. Add the peanuts to the boiling brine, return to a boil, then reduce heat to maintain a steady simmer.
4. Simmer, uncovered, stirring occasionally to keep peanuts submerged. Fresh green peanuts usually take 2 to 3 hours; if using dry raw peanuts it can take 3 to 4 hours. Begin checking for doneness after 90 minutes by removing a peanut, cooling it briefly, and testing the interior — it should be soft and creamy, not chalky.
5. Taste the peanuts and brine about halfway through cooking. If they are not flavorful enough, add more salt a tablespoon at a time; for more heat, add additional Cajun seasoning or crushed red pepper. Continue simmering until desired tenderness is reached.
6. Once tender, remove the pot from heat. For immediate serving, drain and serve warm. For a more cured flavor, allow peanuts to cool in the brine to room temperature (1–2 hours) before draining.
7. To serve chilled, drain the peanuts from the hot brine, plunge into ice and cold water to stop cooking, then drain and refrigerate until cold. Reheat briefly in a saucepan of fresh salted water if you prefer them warm before serving.
8. Store cooled, drained peanuts in an airtight container in the refrigerator for up to 5–7 days; reheat by simmering in fresh salted water. Leftover brine may be discarded.