Crock Pot Boiled Peanuts Recipes

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SOUTHERN CROCKPOT BOILED PEANUTS

Make and share this Southern Crockpot Boiled Peanuts recipe from Food.com.

Provided by JanaBird

Categories     Nuts

Time P1DT4h

Yield 1 pound, 4 serving(s)

Number Of Ingredients 2



Southern Crockpot Boiled Peanuts image

Steps:

  • Soak peanuts overnight in plain water.
  • Place the peanuts and water in Crock Pot and cook on high for 8 hours.
  • Check the peanuts to make sure they are cooked to the consistency you like.
  • Add salt stir well and place crock pot on warm overnight.
  • Drain well in collander.
  • Refrigerate.

Nutrition Facts : Calories 643.5, Fat 55.9, SaturatedFat 7.8, Sodium 13973.3, Carbohydrate 18.3, Fiber 9.7, Sugar 4.5, Protein 29.3

1 lb raw peanuts
1/2 cup sea salt

CROCK POT BOILED PEANUTS

Make and share this Crock Pot Boiled Peanuts recipe from Food.com.

Provided by PugsAndKisses

Categories     Lunch/Snacks

Time 7h10m

Yield 1 Pot

Number Of Ingredients 3



Crock Pot Boiled Peanuts image

Steps:

  • Wash Peanuts until water runs clear.
  • Place peanuts in crock pot.
  • Add salt and water; stir.
  • Cook, covered, on high for 5 to 7 hours.
  • Add additional water during cooking, if necessary, to keep peanuts covered.

1 1/2 quarts uncooked green peanuts
1/2 cup salt
2 1/2 quarts water

BOILED PEANUTS

Provided by Alton Brown

Categories     appetizer

Time 4h35m

Yield approximately 4 pounds in shell and 2 pounds out of shell

Number Of Ingredients 3



Boiled Peanuts image

Steps:

  • Wash the peanuts in cool water until the water runs clear. Soak in cool water for 30 minutes to loosen any remaining dirt.
  • Drain and rinse the peanuts. Add the peanuts to a 12-quart pot along with the salt and 3 gallons of water. Stir well. Cover and cook on high for 4 hours. Check the texture of the peanut at this point for doneness. When done, boiled peanuts should have a similar texture to a cooked dry bean. It should hold its shape, but not crunch when bitten. Add more water throughout the cooking process, if needed. If necessary, continue cooking for 3 to 4 hours longer.
  • Drain the peanuts and store in a covered container in the refrigerator for up to 1 week.
  • *Cook's note: The cooking time can vary greatly depending on how fresh the peanuts are. The fresher the peanut, the less time it will take to cook.

2 pounds in-shell raw Virginia or Valencia peanuts
3 ounces kosher salt
3 gallons water

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