Recipes for "boiled peanuts"

Wash peanuts and place them in a pot. Add salt, then water to cover. Bring water to a boil.

Let peanuts boil in water for 3 hours.

Test peanuts; add more salt to taste if needed and continue cooking until they reach the softness/consistency you desire.

Thoroughly rinse the raw unshelled peanuts in water.

Simply Recipes / Shilpa Iyer

Cover and reduce the heat just enough to maintain a low boil. Boil for 2 to 3 hours or longer (some boil their peanuts all day), until peanuts reach desired level of softness.

Simply Recipes / Shilpa Iyer

Simply Recipes / Shilpa Iyer

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Refrigerate boiled peanuts in a sealed bag or container for up to 2 weeks.

Simply Recipes / Shilpa Iyer

Combine water, peanuts, salt, Creole seasoning, and liquid crab boil seasoning in a multi-functional pressure cooker (such as Instant Pot); stir. Close and lock the lid. Select High pressure according to manufacturer's instructions; set the timer for 180 minutes (3 hours). Allow 25 minutes for pressure to build.

Release pressure using the natural-release method according to the manufacturer's instructions, about 25 minutes. Unplug the cooker but keep the lid on. Let peanuts sit for 2 hours for maximum flavor.

Whisk vinegar, water, and salt together in a large bowl; stir in peanuts to coat. Transfer to a gallon-sized resealable plastic bag; sit aside for 8 hours to overnight.

Transfer peanuts and liquid to a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions. Set a timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid.

Preheat the oven to 350 degrees F (175 degrees C).

Combine sugar and water in a saucepan over medium heat. Bring to a boil; stir until sugar dissolved. Add peanuts; cook and stir until peanuts evenly coated and no syrup left in pan. Spread peanuts onto a baking sheet.

Bake in the preheated oven until evenly roasted, about 20 minutes, stirring every 5 minutes.

If making the dough from scratch start that first. Keep it in the fridge until you’re ready to roll it out later in the recipe.

Pour 4 ounces (1/2 cup) of porter into a measuring cup. Let it sit for a few minutes until the foam subsides then double check the measurement again. Add the porter and 1/2 cup peanuts in a medium bowl. Let it soak on the counter for 30 minutes.

In a medium saucepan set over medium heat, add the brown sugar, butter, corn syrup, and the remaining 2 ounces of porter. Stir often, until the butter and brown sugar are melted, 5 minutes.

Be careful not to let it come to a boil. The heat should only warm and melt the ingredients. Stir in the vanilla and salt. Let it cool until just barely warm, 15 minutes.

Dust your countertop lightly with flour. Use a rolling pin to roll the pie dough into a 12-inch circle. Lightly fold the dough in half over itself without pressing it down. Fold it in half again—you’ll end up with what looks like a quartered circle. Carefully transfer it to a 9-inch pie pan.

Gently unfold the dough and press it down to fit the pan. Fold any excess dough on the rim, and crimp the outer edges with your index fingers and thumb.

Whisk the eggs in a large bowl. Whisk in the cooled sugar and butter mixture. Drain the soaked peanuts and stir them in with the remaining 1 1/2 cups peanuts. Discard the soaking porter.

Pour the pie filling into the crust. Gently arrange the peanuts so that they are distributed evenly across the top of the pie.

Bake the pie for 50 to 55 minutes, until the top is dark golden-brown, and the center no longer jiggles when you move the pan. Rest the pie on a cooling rack until cooled completely, at least one hour, before slicing to serve.