Boiled Peanuts
Serves: Makes about 2 quarts
  • 2 pounds (scant 2½ cups) raw peanuts, soaked overnight
  • 2 tablespoons Kosher salt
  • 1 to 2 star anise
  1. Drain peanuts, rubbing and discarding the skins of those that easily slip off. Continue rinsing and raining until water is more or less clear. Transfer peanuts to a large deep skillet or soup kettle. Add water to cover by an inch or so along with salt and star anise. Bring to a boil over medium-high heat; reduce heat to medium-low and continue to simmer, partially covered, until peanuts are tender-crisp, about 30 minutes. Turn off heat and let peanuts stand in cooking liquid for an hour or so (but longer will not hurt). Drain and serve. (Can be stored in zipperlock bags and refrigerated for up to a week or frozen for a couple of months—thaw before serving.)
Recipe by Three Many Cooks at