How to Cook Raw Peanuts


Peanuts serve as great snacks especially to those people who are residing at the southern part of the U.S. Nothing tastes even better than munching on boiled peanuts. This can serve as the perfect delightful snacks to munch on together with friends and family.

The best part is, it is quite easy to do and does not require any culinary skills in order to perfect this recipe.

All you need to have a stove, large pot, kosher salt and peanuts (raw and unshelled) and viola! In just a matter of an hour or so, you will have boiled peanuts ready on the platter to be served for everyone.

Also, it’s a healthy snack compared to munching on fried peanuts which is cooked on cooking oil. The fats will definitely get in to your body system which might not be good for those who do have high blood pressure. But boiled peanuts on the other is healthy since all you are doing is simply boiling the peanuts and adding salt in order to give more flavour to the peanuts. That’s it! There is no fuss or difficult cooking technique. It’s simple and honestly, quite easy to cook.

WHAT YOU’LL NEED

  • large pot
  • 1/4 cup of Kosher salt
  • Colander
  • 2 pounds of peanuts (raw and unshelled)

INSTRUCTIONS

  1. Prepare the 2 pounds of peanuts (raw and unshelled) and rinse them with the use of colander plus clean and cold water. Repeat this process until such time the water will run crystal clear.
  2. After which, soak the unshelled peanuts inside a bowl of clean and cool water for about 30 minutes or so.
  3. Then, prepare a large pot and place all the peanuts right inside it. Fill up the pot with water until such time all peanuts are now submerged.
  4. Add at least 1/c cup of Kosher salt.
  5. Turn on the stove to high heat and wait till the water starts to boil. When it’s already boiling, cover the pot and lower down the heat to a medium.
  6. Let the peanuts simmer while covering the large pot. Wait at least an hour to do this.
  7. After the lapse of one hour, drain the cooked peanuts with the use of colander. Then, let it cool for couple of minutes. This technique will stop the cooked peanuts to absorb too much of the Kosher salt.
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About the Author: Leona Kesler is a head-chef at a very popular food restaurant in New York. Also she is a blogger who shares her experiences, tips, and other informative details about food and cooking. Her recipes are featured on many magazines.

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