I have never put onion in them but I have used Tony's cajun seasoning, I put just about a half box of salt in mine, it is really hard to get that salt into the shells and I like them well seasoned.

man I would love some boiled peanuts, just can't get them around where I live now.

I've eaten my share of boiled peanuts :o)

Luckily I have a wonderful, close by, OLD timey filling station that sells everything from crickets, fishing worms, you name it and they ALWAYS have a pot of boiling peanuts to buy.

I do know that seasoning with salt, you add the amt that tastes almost like sea water. That's what I've been told.

I've eaten boiled peanuts, but that was over 30 years ago. They were fine, but I prefer dry roasted salted peanuts,myself.

I make boiled peanuts all the time but I've never put an onion in with them. I use a big pot and add perhaps 1/4cp salt...after an hour I start tasting them to see if I need more salt. The 1/4 cup is never enough but I am paranoid of putting too much salt in them and start with the small amount. I boil them for hours usually about 3-4 hours. I turn the fire out from under the pot and let them sit in that salty water till they are cool. This way they soak up some of that salt water and I think they are just "more better" that way.

Deb

I've never had boiled peanuts before. Is it a southern thing?

I've had cajun roasted peanuts but never the below. Sounds spicey!

Cajun Boiled Peanuts
Cajun Boiled Peanuts

This a spicy and delicious recipe! ItÂs a tradition during football season. Dry crab boil and jalapenos instill the peanuts with a distinctive salty, spicy flavor.

Makes 8 cups (32 servings).
ÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂÂ
5 pounds raw peanuts, in shells
1 (6 ounce) package dry crab boil
1 (4 ounce) can sliced jalapeno peppers, with liquid

Directions-
Place peanuts in a slow cooker. Sprinkle with dry crab boil. Cover with water. Stir in sliced jalapeno peppers and their liquid. Cover the slow cooker, and cook the peanuts on low 8 hours, or overnight, until peanuts float to the top of the water.

Naughtykitty, yes, I think it is a Southern thing. My husband is from Florida and he would have them every time he went home. That and smoked mullet. I don't like peanuts, period, not to mention smoked mullet.

I love my boiled peanuts..I'm on my way to the grocery to pick up some peanuts and another box of salt, I don't have much left in the box I have. Thanks Glenda for the Cajun recipe. I will try it.

I bought about 8 pounds of jumbo peanuts. They have been cooking since 11:30, that's 4 hours. They are just now beginning to show a little tenderness to the peanut. My pot is very big, so it took a long time to heat the water. I used a half of a box of salt, sure hope I can taste the saltiness without being to salty. They sure are smelling good I can't wait for them to finish cooking and cooling so I can feast on them. Thanks for ya'lls help. Charlene

Okay, y'all have done it now...I have a craving for boiled peanuts. I don't have to leave the house again today, but tomorrow I'm off to the store to buy some peanuts.

Linda

Linda, I put mine on at 11:30 this morning, it is now 5:45 and they are not done yet!!! I don't know if I should have turned the heat up much higher earlier or put a lid on the pot. Never have I had to cook them this long. They are just beginning to get a little tender. I salted them just right though. I can taste the salt but they are not to salty. I will have to drain the water as soon as they are done though so they don't absorb more salt.
Can't wait to munch on them.

Ok here's the thing I think ya'll are mispronouncing the first word ;0) I tried those "Bald" peanuts once or twice when we lived in SC but to tell you the truth, I'd rather have 'em roasted, salted, and in a Dr. Pepper ;0)

Seriously thanks for sharing how it's done, I always wondered how they were fixed. ;0)

Zipper, I love 'em that way too.

I have eaten so many boiled peanuts tonight, I feel as if I am going to turn into a monkey. LOL Oh, my goodness they were wonderful!!

Linda, I hope yours turn out as good as mine were. Let us know.

I used to make them too, until I found a site where I could buy them. There are a number of sites that sell these types of peanuts, but I'm partial to Virginia peanuts. I usually get them from the Virginia Diner Shoppe.

Here is a link that might be useful: Virginia Diner Shoppe

I have never had boiled peanuts and had never heard of them until recently, even tho' I was raised in MO, which is almost southern. Trisha Yearwood has a new cookbook out and has recipes for them. I had it checked out of the library so don't have the recipe handy.
Pat

Ok, so how do you make boiled peanuts? Do they have to be in their shells still? What is the taste or texture you are aiming for and how do you know when they are done? Do they have to dry out after boiling?

I am guessing you boil them in their shells in a huge pot of very, very salty water from what I read here. Just don't know but am interested in trying some.

I tried 'em when we traveled and give me some from a roaster anyday. There is a place a town over that roasts them in big roasters along the street. The smell is heavenly.
Kathy (from the nawth)

I have never had or seen boiled peanuts, but I just ran across this recipe:

Boiled Peanuts
Lots of raw peanuts in the shell
3/4 cup salt

Fill a 3 1/2-quart crock pot with raw peanuts, add salt, then fill with water. Put the lid on the crock pot and cook on LOW at least 18 hours. The peanuts are SUPPOSED to be mushy but some people like them a little crunchy, so you may want to cook them just overnight.

I know I have boiled 2 bushels since I posted this thread. I put my peanuts (in the shell) in my pot cover compeletly with water and then about 3 to 4 inches more water. I used 1/2 box salt to 1/2 bushel and boiled for about 6 hours. You want the inside peanut to be soft. Drain the water off and let them cool...eat 'em up. They freeze really well. I have about a bushel frozen in ziplock bags in the freezer now. I do love them. Not to fond of parched peanuts..

To parch them you lay them in a single layer on a cookie sheet put in a 400 degree oven turning them every 5 minutes until they are parched. Watch carefully or they will burn.