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+ servings

Boiled Peanuts

Photo by Lynne Calamia
ACTIVE TIME: 5 minutes
TOTAL TIME: 4 hours 35 minutes
Yield: 4 pounds in-shell


  • 2 pounds raw Virginia or Valencia peanuts, shells on
  • 3 ounces kosher salt
  • 3 gallons water

Specialized Hardware

  • 12-quart pot


  • Wash the peanuts in cool water until the water runs clear. Soak in cool water for 30 minutes to loosen any remaining dirt.
  • Drain and rinse the peanuts. Add the peanuts to a 12-quart pot along with the salt and 3 gallons of water. Stir well. Cover and cook on high for 4 hours. Check the texture of the peanut at this point for doneness. When done, boiled peanuts should have a similar texture to a cooked dry bean: It should hold its shape, but not crunch when bitten. Add more water throughout the cooking process, if needed. If necessary, continue cooking for 3 to 4 hours longer.
  • Drain the peanuts and store in a covered container in the refrigerator for up to 1 week.