Country Caviar {Making Boiled Peanuts}

As a native Georgian, boiled peanuts have been in my life for as long as I can remember. Whether from a road-side stand in a styrofoam cup or straight from Daddy-O’s stock pot, they are one of my favorite things.

I just recently was able to start making my own boiled peanuts at home! The decades long delay was only for lack of having access to good, fresh green peanuts. Just this summer, my Publix started carrying them straight from Hardy Farms. I couldn’t believe my eyes the first time I spied them. Thankfully they’ve been in stock all season and we’ve had no shortage of boiled peanuts round these parts.

They’ve become a staple for all of our summer events and I cannot even tell you how many of our guests are overjoyed to see them on the table!

Every time I share on Instagram I get a flood of questions about where to find the peanuts (see above) and how to cook them. Here’s how:

  • 1/3 cup salt
  • 3 quarts water
  • 2 lb fresh green peanuts

Bring to a boil and then simmer for about 5-6 hours, until peanuts are soft. (Yes, this requires the chef to sample. By soft, I mean the peanuts inside, not the shells.) Once mine reach that point, I turn off the heat and let them cool off in the salty water. Strain and enjoy! Store in the fridge.

I’ve also been asked how you crack a peanut. You do it the same way for a boiled peanut as you do for a roasted peanut you find at the ball game. While it is something I’ve always known how to do, I struggle finding the words to explain it. Here’s a video:

I hope that sheds some light on how “nutty” we are down here in Georgia.

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One thought on “Country Caviar {Making Boiled Peanuts}

  1. As a lifelong Georgian I agree – this is part of our heritage! I haven’t made boiled peanuts since 1994 but you’ve inspired me to make them again. Such a treat! 🖤 xo

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