Boiled Peanuts

Food memories are really wild. Something as simple as snacking on a bowl of boiled peanuts is able to bring me right back to hot summers by the marsh and rides down to Folly Beach. As a kid, our first stop after picking my grandparents up from the airport would be at a small boiled peanut stand on the side of the road followed by a trip to Crosby’s for fresh shrimp. Large paper bags full of boiled peanuts and an ice chest full of shrimp in the backseat ready to get crushed when we got home.

Thinking back, I love how my parents shared our newly-adopted Lowcountry customs with my abuelos when they visited from Puerto Rico. Those little routines ended up turning into an ongoing family tradition. I hope this one becomes yours as well.

Boiled Peanuts

Cook time: 4.5 hours

Yield: 4lbs peanuts

4lbs raw green peanuts 

5 quarts water

Heaping 1/2 cup diamond crystal kosher salt

1 medium smoked pork or turkey neck bone

3 tsp Liquid Smoke seasoning 

In a very large stockpot, bring the peanuts, water, salt, smoked neck bone and liquid smoke seasoning to a boil. Once boiling, turn down to a simmer and cover the pot with a lid, slightly cracked. Simmer for 4 hours, replenishing water if needed.

Serve immediately and enjoy! Discard the neck bone and store the leftover boiled peanuts (in their liquid) in the fridge for up to 7 days. You can easily freeze the rest in a plastic storage bag or deli to reheat for another time!

¡Buen provecho!