Boiled Peanuts
Ingredients
Directions
Prepare
Blanch the peanuts by heating them in a peanut roaster or oven until hot but not browned.
Let them cool in a dry place.
Remove the skins by rubbing them in a sieve or between your hands, or by pouring boiling water over them and letting them sit until the skins loosen.
Rinse the blanched peanuts in cold soft water to cook them faster.
Cook and serve
Cook until perfectly tender, then add salt and let them stew until well seasoned.
Serve hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Peanuts
- Provide the main body and starchy, nutty flavor of the dish as they soften during cooking.
- Coarse sea salt
- Seasons the peanuts through slow stewing so the salt penetrates the softened nuts.
The step that matters
Cooking until perfectly tender before salting. Peanuts must soften fully in water before salt is added, since dry or undercooked nuts stay firm and tough. Salting after tenderness lets the seasoning absorb evenly during the stew.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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