How to Make The Best Tasting Boiled Peanuts You Have Ever Had!
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- Опубликовано: 19 сен 2022
- How to make South Carolina boiled peanuts:
I used 6 pounds of course kosher salt. If you use Morton’s salt it will only take about 4 pounds. Be sure to taste so that you don’t over salt. If you do, no worries. Place the peanuts in cold water and let them soak until the salt content is how you want it. Enjoy!!
Let me know how yours turn out in the comments. See y’all at the grill.
Really good video. Made me want some boiled peanuts!
Thank you.
Good job dude! Now I need to come grab a bag lol
Come on down!
Great video Vince showing the process. I had no idea it took so much salt.
Thanks. I used kosher salt this time. Normally I use iodized salt. It takes about 4 pounds of iodized for a bushel. Obviously it was more with kosher.
Thanks again for watching.
5 pounds of salt seems like a ridiculous amount of salt. however, you add salt to taste so maybe Dennis likes his peanuts very salty.
@iwonka I used kosher salt. It is not as salty as iodized. Thanks for watching.
Kosher salt is MUCH LOWER in sodium thus requires a lot more. I currently use table salt and thinking of trying Himilian Pink salt or perhaps Sea Salt (both about the same sodium content of regular table salt). When I cook, EVERYTHING is measured so there is NO guess work and they always come out the same. My cook time is 3 hrs and then they rest in the pot of salt water brine until the pot is barely warm to touch and then they are ready.
Hi Dennis...... First, I'd like to thank you for your video on your take on boiling pnuts. Second, myself also being a native from South Carolina (Columbia), I appreciate your USC clothing..... GO COCKS!!!!
Now with all that said, I too have been boiling pnuts for many years and find from a cooks point of view.... "you go with what ya know" OR...... "if the method aint broke, ya typically dont fix it" but I am open to new ideas and seeing how others do it.
Now, not meaning to criticize but to me it just seemed like too much guess work with the salt..... and I also wonder WHY KOSHER SALT. I've been using regular table salt and I have EVERYTHING measured from the size pot (I use two 8 QT pots and that allows me to boil 1/4 bushel which I buy in bags from Food Lion (which saves me a long drive to the State Farmers Mkt).
In each pot I add 1 gall of water (measured) and 1/2 cup of salt in each pot. I bring both to a rolling boil BEFORE adding the nuts. After adding the nuts, I reduce the heat to a low boil. My cook time is a total of 3 hrs. After each hour I stir both pots. After the second hour, I add one quart of water to both pots (as the water will have boiled out) and also add 1/8 cup salt to each pot.
After the cook, I let them sit for generally around 3 hours or until the outside of the pot is just warm to the touch.
Now back to the pots..... both of my 8 qt pots have a locking lid with two sets of drain holes (large & small) which make these pots ideal for draining the water down my sink. I then scoop them out of the pots (using a LARGE scooper) and I bag em up into ziplock sandwich and quart bags (perhaps a gal bag if for a very GOOD friend but not many of those). I've also bought plain brown paper sandwich bags to put them in and had a rubber stamp made with my logo (Smith Rubber Stamps in Columbia, Thanks Jimmy). I stamp each bag and to that, I add a business card which matches the stamp on the bag. This kind of reminds me of how we used to get them from a local vendor here in Columbia "Cromers" and I remember Dad taking me down to their store on Assembly St in Columbia (that was sooo very long ago and before they added a second store in the Dutch Square Mall). Anyway the way I package mine looks commercial but in reality.... I give them away when I go to karaoke bars and there is even a sticker on them reading "SAMPLES ONLY-NOT FOR SALE". Bar owners love it (they're free) and a great way to increase their beer sales as what goes better with beer..... ? free pnuts. Customers love receiving / eating free nuts and I love sitting back and seeing the enjoyment of it all.
And being TWICE retired..... Life Is Good !
For me..... 1/4 bushel is more than plenty as I'm single and have no grand kids and I do mine on my kitchen stove so the amount and method works for me and there is NEVER ANY GUESSWORK.
I should also say again that this isn't a business (despite looking like it from my packaging) but rather a hobby which I greatly enjoy BUT...... I have to be in the mood for doing this as it is time consuming.
I am sorry for this being so long but I was mainly curious about the salt....... I'm thinking of trying Himalayan Pink Salt or perhaps Sea Salt as they both have about the same sodium content as reg table salt (the one I'm most curious about is the Himalayan Pink) Now I do use Kosher salt for cooking and lightly seasoning things..... but for me the sodium is too low for pnuts and I was just curious why you chose that?
Thanks again for the great video, it was very nicely done.......
I had a whole lot of kosher salt, so that it why I used it. Now I know how much of either type to use. Thanks for watching.
5 pounds of salt to how much water? I know you said the pot was 30 quarts, but it wasn't full of water.
Actually, I put the peanuts in and covered them with water.
It wouldn't take you so long to cook them if you added the salt after the peanuts are tender. The salt is keeping them from getting soft just like when cooking beans
Thank you for your valuable insight.
So I found a website called boiled-peanut-world, lol. They agree to boil in fresh h2o until near the end, then add salt.
@Cycology_Major let me know how yours turn out.
Don't you wash them before cooking? 😢So people are eating them with the mud inside? 😢
The dirt settle to the bottom. We don’t eat it.
You are wong, peanuts are sealed and do not have “mud” or dirt inside
Go Cocks!
Go Tigers!
@elithepitmaster5054 any contact helps the channel. Thanks.