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Southern Boiled Peanuts: Classic, Spicy and Cajun

A Southern staple.




    • 1 pound raw peanuts, (approximately 4 cups)
    • ½ cup kosher salt or flaky sea salt
    • 8 cups water


    • 1 pound raw peanuts, (approximately 4 cups)
    • ½ cup kosher salt
    • 2 whole jalapeños
    • 1 whole serrano pepper
    • 3 cups water
    • 1 Tbsp apple cider vinegar


    • 1 pound Raw peanuts (approximately 4 cups)
    • ¼ cup Kosher Salt
    • 2 tsp Dry crab boil seasoning
    • 2 heaping Tbsp Cajun seasoning
    • ½ jalapeño
    • 1 garlic clove, smashed
    • 1 Tbsp apple cider vinegar



    • Rinse peanuts thoroughly.
    • Combine all ingredients into a slow cooker or Dutch oven and add the water, salt, and any spices.
    • If using a slow cooker, cook on high for 5 hours or on low for up to 7 hours. If using a Dutch oven, bring peanuts to a rapid boil and turn the heat down to low and simmer for 5 hours or until the peanuts are soft, and peanut insides are easily smashed. Allow  the peanuts to cool in the water.
    • After the peanuts have cooled, store them in enough of the cooking water to cover.
    • Refrigerate the peanuts in a covered container, and eat within 7 days for the freshest peanuts. If you want to keep them for up to 10 days, check for gray or green spots on the peanut shell. Discard peanuts if they appear very shriveled or black. You can also freeze the boiled peanuts in a covered container for approximately 4 months.