Green Virginia Peanuts vs. Raw In Shell Virginia Peanuts

I cannot tell you how many times a week, I am told you must use "Green Peanuts" for boiled peanuts.....

Green peanuts are raw peanuts that are available only during harvest season; highly perishable and therefore they must be refrigerated as soon as they leave the field. Most raw peanuts are not green peanuts, but have been air dried to bring down their moisture content and make them storable. Both green peanuts, and dried peanuts are delicious when boiled properly. Moisture content of green peanuts is approximately 35% to 50% and raw peanuts are dried to approximately 10% moisture content. Most “die hard” boiled peanut lovers will argue that you can only use green peanuts, but not true. If you did not grow up eating this peanut delicacy it will most likely be an acquired taste. I fall into this category. The first time I was presented with a boiled peanut, I thought you have lost your mind! It looked sort of slimy and I have a thing with certain textures. So, I put my big girl pants on, I closed my eyes and I ate it. I was pleasantly surprised! I usually do not like anything boiled. I am a “I love everything fried” kind of girl. Please do not start e-mailing me and telling me how unhealthy fried foods can be. I am perfectly aware! However, in my utopia I would live at the country fair and eat fried Twinkies until I explode. So, imagine how shocked I was to find out that I like boiled peanuts. These peanuts are so easy to prepare and make for an incredible healthy snack. You can get so creative with cooking boiled peanuts and it is almost impossible to mess them up. I decided to kick them up a notch and add a bunch of spices that I call my Cajun blend. The sky is the limit on how you can spice them. Once they are prepared just pop them in the refrigerator and you have an awesome snack for the week that is full of protein and all natural.

Basic Boiled Virginia Peanuts:

1 1/2 cups salt, divided, plus more to taste (Get creative and use your favorite spices)

2.5 lb. Royal Oak Peanuts raw in the shell Virginia peanuts

Dissolve 1/2 cup salt in 2 gallons water in a 3-gallon stockpot; add peanuts. Soak 8 hours or overnight.

You do not have to soak overnight, but it will reduce the cook time by several hours.

Drain water and refill pot with water and remaining 1 cup salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, 5 to 8 hours or until peanuts are tender, adding water as needed to keep peanuts covered; stir occasionally. When the peanuts have boiled 2-3 hours, check for texture and saltiness. If the peanuts are not salty or spicy enough for your preference, add salt or spice in 1/4-cup increments. Once you have your desired saltiness or flavor turn off heat, and let soak 1 hour. Check peanuts for seasoning every hour. Once cool, drain and dig in. Store in a sealed container in the refrigerator or freezer. Boiled peanuts will keep up to 7 days in the refrigerator or several months in the freezer. #smalltowngallikesboiledpeanuts

Happy Eating!