What are cooked peanuts?
Cooked peanuts are raw peanuts simmered in salted water until the shells yield easily when cracked and the peanuts inside turn tender and almost bean-like. In many places you will hear them called boiled peanuts, but the best texture comes from a long simmer, not a hard, rolling boil.
Do I have to use green peanuts?
Green (fresh raw) peanuts are the gold standard because they soften faster and taste fuller. But you can use raw dried peanuts too. They just take longer. Do not use roasted, parched, or salted peanuts. They will not cook the same and the flavor will be off.
Where do I buy green peanuts?
Look for them at farm stands and produce markets in late summer and early fall, plus some Asian and Latino grocery stores. You may also find them in the freezer section labeled raw or green. Green peanuts are seasonal, so if you cannot find them, raw dried peanuts will still get you there with more time.
Why are my peanuts still hard?
Usually one of three things: (1) you used dried raw peanuts and did not cook long enough, (2) your pot never held a steady simmer, or (3) the peanuts were old and very dry. Keep simmering, add hot water as needed, and give them time. They will get there.
How salty should the water be?
It should taste like a strong brine. If you want classic roadside-style, you are aiming for boldly salty. If you prefer a gentler batch, start milder and build up. The peanuts season from the outside in, so the broth has to lead the way. And yes, the brine can taste too salty to drink. That is normal.
Can I make them spicy?
Absolutely. Add Cajun seasoning, crushed red pepper, sliced jalapeño, or a spoonful of hot sauce to the pot. Start mild. You can always bump it up near the end.
Do you eat the shell?
Nope. You eat the peanut inside. The shell softens, but it is still a shell. Think of it like a little vessel for salty goodness.
