Re: Canned Boiled Peanuts
It seems that regardless of the name on the label, most cans seem to be mostly yellow with some green thrown in.
Anyway. . . I just polished off a can, and my opinion is that while they’re not as good as the ones that typically come in a paper sack, they’re not bad. But since they’re packed in water, it’s best to go ahead and let out the water if you think you (and whatever other people) will be finishing off the can, which won’t be hard.
One of my favorite pastimes. Lucy’s scream is especially gratifying.
SLURF
Boiled Florida peanut lover here as well! The bigger the peanut the better, but you DO have to be discerning. Take a look in the pot before you buy, and make sure you have plenty of Wet Ones on hand.
Oh yeah. And don’t drive while trying to eat them! 
Quasi
PS: Thanks for the recipe, Markxxx
The true legumieness and bean-like quality is only evident in the boiled peanut. I like them as nuts… but naked and boiled goobers, they are quite good. You eat a large cup of them and you done had lunch… and it was an interesting, almost meaty, and occupied lunch, what with the crackin’ of shells. They are like eating peas and pintos and chestnuts. Comparable in delicacy to getting the meat out of crabs.
I remember as a teenager in Florida, going with a friend and her family fishing for the weekend. (she hated the fishing trips but she wasn’t allowed to stay home alone so mom and dad let her bring a friend along). Her dad was a craggy old Florida boy who didn’t like to wear his dentures on the weekend so he’d be toothless. He’d also eat boiled peanuts constantly (when he said it sounded like bald peanuts). So the sight of her old dad in his dirty fishing overalls gumming boiled peanuts didn’t really spark my interest. She convinced me to try one and the first time I tried one I was completely hooked.
Now I live in NY (Long Island) where I don’t think that I could acquire boiled peanuts if I had a million dollars. That and my husband refuses to eat them and thinks they’re gross.
Damn, now I want some
I briefly dated a guy from southern Mississippi about 12 -13 years ago. He introduced me to boiled peanuts and some southern food, even grits. Sometimes I forget what he looked like, sometimes I forget the name of the tiny little town he was from, but I*** never ***forget eating boiled peanuts.
Peanutless in Ontario…
There are no boiled peanuts sold in roadside stands in Colorado. And I am sad, for I have not had a boiled peanut in forever. The only time I go back home to SC is in the winter, so there aren’t the ubiquitous boiled peanut kettles by the side of the road at that time of year.
And I don’t know where to get green peanuts in CO. 
During the warm weather months, there’s a boiled peanut stand a few miles from my home. They do both plain and spicy and are quite good. Just don’t let any small dogs riding in the car with you beg you out of them unless you plan on driving with all of the windows down. 
I’ve made boiled peanuts and I love them.
A co-worker and I are trying to work out a way to sell boiled peanuts at a few local fairs and festivals.
I have operated concessions over the years, so basic operation (permits, profit margin, etc) are not the issue. We have no one here to ask about the “business” as no one sells boiled peanuts in our area (WV).
We have the equipment and a good source for raw peanuts. The problem is that neither of us has ever made them for the masses.
I know we can make them in large batches ahead of time and then chill them, but I think they are much better and will sell better if they are HOT. How long can we keep them in the water after they are done before they are too mushy to sell.? I’ve seen the big barrels of peanuts being sold at roadside stands in the south…I’m sure they don’t pitch the leftovers at the end of the day. Can we boil them, chill them and then reheat them in small batches, as needed. I’m just trying to keep down the level of waste.
We appreciate any insight on the basic operation of a small boiled peanut business.
Thanks,
Jim
Have you ever noticed that red, green, and yellow are the only acceptable paint colors for a roadside boiled peanuts sign? I think it’s a state law.
Here’s a recipe: http://allrecipes.com/Recipe/Boiled-Peanuts/Detail.aspx
Doesn’t look like enough salt to me!
I was just about to post an important point, but the first comment from Dung Beetle’s link covered it nicely. So, quoting from that site:
As a lifetime bo’lled peanut eater and very occasional maker, that is advice I would never take. For one, I like to eat them hot. I mean, I’ll eat them cold, too, but they’re better hot. Plus, I want them “soggy”. Crunchy boiled peanuts are just wrong. I want the smallest of them to be soft enough to eat them shell and all.
Well I think you misunderstand (and I don’t think you want to be throwing down peanut bona fides with me*)… but I’ll try to be clearer. You cook them to the right consistency. If they ain’t hot enough, you let them sit in the brine (rather than adding salt). If it takes 3 hours to get them to the consistency you like, then it takes 3 hours. Added to that, it takes forever for them to cool, but you can even keep 'em on warm if you want. They will not cool all the way before they get to your salt threshold.
The bottom line is this: **Don’t dump extra salt in to make them saltier. Let them sit in the already salted water. **
Add salt or spices after boiling and let sit off heat or at least an hour…You can actually boil salt flavor out of them…Only use 1/2 cup of salt per gallon of water.The key is to let sit.
Cool! It’s that time of year. I started 18 gallons of wine this weekend, boiled peanuts will go well with my merlot.
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