Here are 3 ways~ slow cooker, stovetop or Instant Pot~ to make homemade Cajun boiled peanuts as well as Hot and Hot Boiled Peanuts for 100 (per Chris Hastings’ recipe).
I’ve made these homemade Cajun boiled peanuts for years because everyone in my family loves them. We recently went to the beach and kept a huge bag of these in the fridge for snacking between meals. A 1/2 cup serving has about 12 grams of protein.
Boiled peanuts, aka”Goober Peas,” are a uniquely Southern treat. They are the official state snack of South Carolina. And in the Heart of Dixie, you can find boiled peanuts in many a roadside gas station as you travel Alabama highways and byways.
You can also find boiled peanuts at county fairs, festivals, and other outdoor venues. SEC football stadiums actually have vendors strictly for boiled peanuts (delivered with a smile and a thumbs up directly to your row:-). #ilovelivinginthesouth:-)
A Note on Nuts. You can buy green raw peanuts (freshly picked â€“ usually available around May-November) or dried raw peanuts (available year-round). Green peanuts are harder to find but they cook much more quickly. If you use raw dried, you will want to increase cooking time by several hours (just break them open as you cook and stop when desired firmness is reached).
How to serve boiled peanuts. If you want to stay true to Southern tradition, you’ll want to serve boiled peanuts in small paper bags or styrofoam cups. You’ll also want to have plenty of napkins on hand. Boiled peanuts are delicious but messy:-)
Make ahead. I’ll often make a batch of these homemade Cajun boiled peanuts for us to enjoy at home or on vacation. They keep well in the fridge for several days in a heavy ziploc bag or airtight container. We eat them straight from the fridge, but if you prefer them warm, a minute in the microwave does the trick.
Boiled Peanuts for 100? If you ever have a need to make a BIG BATCH of boiled peanuts, see the recipe below. It is from one of my favorite junior league cookbooks~Tables of Content. The recipe is from Idie and Chris Hastings’ Hot and Hot Fish Club.
Do you like boiled peanuts? Would you EVER make them for 100 folks (if so, please share your ideas). I love hearing from y’all, so please leave comments:-) As always, thanks so much for stopping by. Wishing you a joyful, blessed & savvy day!!!
- 2 lbs raw green peanuts (raw dried will take longer to cook)
- 6 TB Kosher salt
- 1/4 cup diced pickled jalapeÃ±os
- 3 TB Cajun seasoning
- 2 TB Old Bay seasoning
- 2 TB red pepper flakes
- STOVETOP METHOD:
- Rinse peanuts.
- Place peanuts and all ingredients in large pot; bring to a boil on stovetop.
- Bring to a simmer on stovetop; cook 7-8 hours.
- SLOW COOKER METHOD
- Place all ingredients in slow cooker.
- Cook on high 8-10 hours (until desired consistecy).
- Store in fridge for up to a week.
- INSTANT POT METHOD:
- Place all ingredients in Instant Pot.
- Add just enough water to cover peanuts.
- Place a steamer basket or small plate on top of peanuts to keep them under water.
- Press Manual; set to high pressure for 80 minutes.
- Allow to naturally slow release for 20 minutes.
Amount Per Serving: Calories: 139 Total Fat: 1g Sodium: 1169mg Carbohydrates: 27g Sugar: 18g Protein: 4g