If you are in the mood for a delicious homemade snack, you can't go wrong with these Southern-boiled Peanuts. Choose from three different flavors: Cajun, lemon pepper, or salt and vinegar.
This post contains affiliate links, please read my full disclaimer here.
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
These Southern-boiled peanuts are a firm favorite of mine. These peanuts are boiled in a flavorful salty brine until they become soft.
My first taste of Southern boiled peanuts came from a Styrofoam cup at a Carolina gas station. One bite of that soft, salty, perfectly spiced peanut, and I was hooked. Now, I make my own at home, experimenting with different flavors and cooking methods
Boiled peanuts come spicy or not spicy, but you can choose whatever you prefer. I've included 3 different flavor combos that we enjoy in my house.
Be sure to try my 15-Minute Sugared Pecans too!
How to make Southern boiled peanuts
Be sure to scroll down to the end of the post to get cooking instructions for the Instant Pot and Crockpot methods, too!
Rinse the peanuts in water and get your seasonings.
Add peanuts in a large pot. Cover with water and seasonings and stir.
Bring to a boil. Reduce heat to medium-low and allow the mixture to simmer for 2-3 hours until the peanuts are softened.
Serve and enjoy.
How soft should the boiled peanuts be?
It's really up to you, but they shouldn't be hard. I like mine soft and tender but not mushy. I suggest tasting a peanut after 2 hours to see if it's as soft as you like it.
How to eat a boiled peanut
I like to eat boiled peanuts like sunflower seeds and put the entire peanut in my mouth, including the shell. I then slightly bite on the shell, remove the peanut and juices, and spit out the shell.
Others eat boiled peanuts by carefully opening the shell before eating the peanuts inside.
Either way is fine; don't eat the shell.
Southern Boiled Peanuts FAQ
Boiled peanuts should be stored in the fridge in their brine. The flavors intensify the longer they sit in the brine, and they will last for a couple of weeks in the refrigerator.
Yes! You can freeze boiled peanuts. I like to freeze them in the brine in smaller bags, letting them defrost overnight before consuming them.
These boiled peanuts can be enjoyed warm as soon as they are made. I love them this way, but you can store them in their cooking liquid for up to a week in the fridge and enjoy them whenever you get the urge to snack!
This recipe calls for green raw peanuts, found in some supermarkets and farmers markets during the growing season (July to November). You can substitute them with raw peanuts, but you will need to cook them for longer. Raw peanuts take about 4 hours to soften on the stovetop and 90 minutes in the pressure cooker on high pressure. Don't use peanuts that are already dried or roasted.
Green peanuts are raw peanuts that are fresh and moist from the ground. They are highly perishable and should be immediately refrigerated upon purchase.
Raw peanuts are air-dried. They don't need to be refrigerated before purchase but they do need to be cooked. They take longer to soften when boiling than green peanuts.
Recipe Notes and Tips
- For the salt and vinegar peanuts, reduce the water to 1.5 cups to add to the 2.5 cups vinegar. You could also use vinegar powder instead if you don’t want your entire house to smell like vinegar.
- Once cooked, store the peanuts in the fridge. If left at room temperature, they can become slimy.
- Do not eat the peanut shell. Place it in your mouth, suck off the flavor, bite the shell to remove the peanut, then spit out the shell. So easy 🙂
More Snack Recipes
I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!
Southern Boiled Peanuts
Ingredients
- 1 lb green raw peanuts
- 4 cups water
- Seasonings
Cajun Seasoning:
- 2 Tablespoon old bay
- 2 Tablespoon kosher salt or to taste
- 2 teaspoon garlic powder
- ½ teaspoon cayenne pepper
Lemon Pepper Seasoning:
- 3 Tablespoon lemon pepper seasoning
- 2 Tablespoon kosher salt or to taste
Salt and Vinegar Seasoning:
- ¼ cup kosher salt
- 2.5 cups apple cider vinegar*
Instructions
- Rinse the peanuts in water. Cook by following either of the instructions/methods below:
Stovetop:
- Add peanuts in a large pot. Cover with water and seasonings, bring to a boil. Reduce heat to medium-low and allow the mixture to simmer for 2-3 hours, until peanuts are softened.
- Serve. Remove the shells before consuming.
Electric Pressure Cooker:
- Add peanuts, water, and seasoning to the pressure cooker insert. Cover and cook on high pressure for 50 minutes, then allow it to naturally release for 10 minutes. Quick release any remaining pressure. Open and enjoy.
Slow cooker:
- Add peanuts, water, and seasoning into slow cooker insert. Cover and allow to cook on low for 12-14 hours, or until the peanuts have softened.
Notes
- This recipe calls for green raw peanuts, which can be found in some supermarkets and farmers' markets during the growing season. If subbing with raw peanuts, you will need to cook the peanuts for longer. Raw peanuts take about 4 hours to soften and 90 minutes in the pressure cooker.
- For the salt and vinegar peanuts, reduce the amount of water to 1.5 cups to add to the 2.5 cups vinegar. You could also use vinegar powder instead if you don’t want your entire house smelling like vinegar.
- Do not eat the peanut shell. Place it in your mouth, suck off the flavor, bite the shell to remove the peanut, then spit out the shell. So easy 🙂
I published this post on June 8, 2021, and have since updated it.
Gina says
The vinegar and salt sound great. But I love the heat in the Cajun style. Is there way to include both and have good flavor?
Tanya says
Hi Gina, I don't see why not. I'd love to hear if you try it; that sounds delicious.
Ann says
I love boiled peanuts! Been making them for years! Usually, I do a very spicy Cajun but since I also do pickling, I've been making dill pickle-flavored peanuts. They are great served warm with an ice-cold beer and some Cajun head-on peel-and-eat shrimp! Just dump the peanuts and shrimp on a newspaper-covered table, have a keg of beer handy, LOTS of paper towels, and go to town! My neighbor knocked on my door today and asked if I had any more boiled peanuts. He said he and his wife were hankering for some for when they were watching football later. Guess I'll just have to make some more! They don't last long around here and I live in the high desert of New Mexico where most people born and raised here have never even heard of them. Luckily, everyone that tries them loves them and I have several neighbors that have lived in the South and that includes me!
Thanks!
Eat mo' boiled peanuts!!
Tanya says
I love them also. Seriously the best.
Joe says
@Ann, what do you use to achieve the dill pickle flavor? Would love to read your recipe.
Jo Ann Weaver says
How long in the frig out of the brine will they last?
Tanya says
I've only stored them in the brine but I'd say about a week should be fine.
Dana says
@Tanya, peanuts freeze well, outbof brine. Place in freezer baggies in serving portion size.
Defrost and microwave till warm or just till defrosted, eat cold
Sue says
I live in DC and was having trouble finding raw peanuts. I discovered that the Asian markets have them. I buy online from sayweee.com. They are a delivery company and I managed to get a large bag of peanuts, about 2 to 3 pounds not those huge bags. I do love boiled peanuts. Thanks Tanya for posting this.
Faye Burner says
Thanks for including the salt and vinegar recipe! The way my grandfather, a transplant from Maine, made them!! Almost like a peanut pickle……
David Hobbs says
Any way you can do no or low sodium?
Tanya says
Hi David, you can sub with low salt or no salt seasoning instead of the added salt in the recipe.