I’ve always loved peanuts. Buy me a bag at a baseball game and I’m a happy girl, even if it’s nowhere near the ninth inning. So when we moved to the South, I was introduced to boiled peanuts. I honestly didn’t even know they were a thing! The first time I tried them I thought they were gooey, maybe a bit slimy, seemed a lot like chickpeas and lastly, they needed more seasoning. But even with that I also thought, man I love these!
So I recently set out to make my own stash of spicy boiled peanuts, and was thrilled to find just how easy it was. And the hero to this story is definitely the crockpot. You’ll simply slow-cook the unsalted, un-roasted, raw, in-the-shell peanuts in the crockpot all day with all of your seasonings (see below on my favorite mixture), tasting about halfway through and adjusting accordingly.
Speaking of seasonings, it should come to no surprise to you that I like my boiled peanuts with a little (read: a lot of) heat. With fresh jalapenos, full cloves of garlic, Old Bay, chili powder, smoked paprika and cayenne, you have yourself some spicy boiled peanuts the Rye way.
I’ve been known to stand over the crockpot and eat a few dozen spicy boiled peanuts on end, but I also pack up several helpings in glass mason jars to store them in the fridge (they make great snacks later). Just a word to the wise when storing: you’ll want to include some of the stock so they don’t dry out before they’re enjoyed. Truly, MKR
