CAJUN BOILED PEANUTS
This recipe is for a large batch so you'll have some left for pressure canning or sharing with others. If desired you can cut the recipe down and cook these for a couple of days in a slow cooker. The longer they cook, the better they taste. This is a true delicacy in the South especially with the heat from the cayenne and crab...
Provided by Donna Graffagnino
Categories Nuts
Time 12h45m
Number Of Ingredients 5
Steps:
- 1. You can use dry raw (NOT roasted) peanuts, but they do take longer to cook. Green peanuts work the best but you must carefully pick out the trash from the good peanuts and soak in water for at least 45 minutes to remove the dirt and sand. Wash peanuts and discard bad or unshelled peanuts. Add peanuts to an extra-large pot and cover with at least 2" water. Peanuts will float so you need an over-sized pot.
- 2. Sprinkle a good amount of salt over the top of the peanuts (about 1 1/2 cups per 7 lbs), and add liquid crab boil. Liquid crab boil is the key ingredient in this recipe. If you can't find this locally, it can be ordered online. Add pepper flakes or cayenne pepper and beer, boil for several hours, stirring occasionally. If using green peanuts, boil for at least 3 hours and check taste and doneness. Dry peanuts will take longer to cook. I simmer them until I'm ready to go to bed, turn them off and let sit overnight. When they're close to done they will begin to sink. Turn them off, cover and let them sit overnight.
- 3. Taste several peanuts when cool and adjust seasonings if they need more spice or salt. Bring to a boil again then simmer until they reach the desired taste and texture.
- 4. Store peanuts in Ziploc bags in the refrigerator for up to a week, or pressure can for year-round enjoyment.
- 5. PRESSURE CANNING BOILED PEANUTS
- 6. Put quart jars on a cookie sheet and bake at 250 for 20 minutes. This will sterilize the jars.
- 7. Bring about 1 gallon of water to a boil. To each hot jar add 2 tsp salt, few drops to 1/8 tsp liquid crab boil, 1 tsp crushed red pepper flakes, and fill jars with just over 3/4 full with boiled peanuts. Add boiling water, leaving 1/2 inch head space and seal jars.
- 8. Pressure can at 15 lbs pressure for 45 minutes. Let jars cool in pressure canner, check for seals and store in a cool dark place.
CAJUN STYLE BOILED PEANUTS
(web photo) Being from the South (yep, a Rebel), summers without boiled peanuts is like Christmas with no Santa. Not good at all! But why stop there? Boiled peanuts can be frozen or canned for the winter. These are great to make when the fresh (green) peanut is in season from May - Nov. You can even use the dry peanut in the...
Provided by CONNIE BOLDA
Categories Nuts
Time 20m
Number Of Ingredients 8
Steps:
- 1. Place the rinsed in-shell peanuts in a slow cooker with all other ingredients.
- 2. Add enough water to cover & stir.
- 3. Since the peanuts will float until they are cooked a bit, place a heavy saucer inside the slow cooker to weight them down for the first few hours.
- 4. Turn the slow cooker on low, cover and allow to cook. After 4 or 5 hours, remove the saucer and add water if needed.
- 5. Continue to cook for a total of 24 hrs or until the peanuts are soft. Drain, serve hot or room temperature.
CAJUN PEANUTS
My neighbor had cajun peanuts from Feridies at holiday time. They were awesome but impossible to find in the stores. I found this recipe on cooks.com and wanted to hold onto it on zaar. I will rate once I make some. Happy munching!
Provided by Ann Cecile
Categories Cajun
Time 15m
Yield 1 jar
Number Of Ingredients 6
Steps:
- Mix salt, chili powder, cayenne pepper, peanuts and oil together. Place on cookie sheet. Roast in 350 degree oven until golden brown.
SPICY CAJUN PEANUTS
Steps:
- Heat the vegetable oil in a skillet over medium heat.
- Add the Cajun seasoning and cayenne pepper to the oil and cook, stirring, for a few seconds.
- Add peanuts to skillet and cook for 2 to 3 minutes. stirring constantly. Serve warm or at room temperature.
- Enjoy.
Nutrition Facts : Calories 903 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 13 g, Protein 36 g, SaturatedFat 12 g, Sodium 67 mg, Sugar 7 g, Fat 77 g, ServingSize 2 cups (2 servings), UnsaturatedFat 0 g
CAJUN PEANUTS (BAKED, NOT BOILED)
Use honey roasted peanuts to make this sweet and spicy snack! This is great to make and give as gifts. From one of my favorite cookbooks, "BHG Off The Shelf Cooking." Cook time includes cooling time.
Provided by mailbelle
Categories Lunch/Snacks
Time 1h22m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Line a 15 x 10 x 1-inch baking pan with foil; grease the foil and set aside.
- In a medium bowl beat egg white with rotary beater until frothy. Stir in Cajun seasoning and cayene pepper. Add peanuts and toss to coat.
- Spread peanuts in a single layer in prepared baking pan.
- Bake in the preheated oven for 12 minutes, stirring once halfway through baking. Cool completely. Break up any large clusters of peanuts.
INSTANT POT® CAJUN BOILED PEANUTS
I love boiled peanuts but in the past they've been a bit of hassle to make. They've got to be soaked in water overnight, then you have to wait for the giant pot of water to boil, the water evaporates so you have to add more water every hour, and then every time you do that you have to wait for the water to start boiling again. I knew there had to be a way to simplify the process and the Instant Pot® is the solution. While they still take time, the method is hands-off and they are still done quicker than the 8 hours alone it takes to soak them overnight using the stovetop method.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Nuts and Seeds
Time 5h55m
Yield 16
Number Of Ingredients 5
Steps:
- Place water, peanuts, salt, Creole seasoning, and liquid crab boil in a multi-functional pressure cooker (such as Instant Pot®) and stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 180 minutes. Allow 25 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Unplug the cooker but keep the lid on. Let peanuts sit for 2 hours for maximum flavor.
Nutrition Facts : Calories 162.1 calories, Carbohydrate 4.8 g, Fat 14 g, Fiber 2.5 g, Protein 7.4 g, SaturatedFat 1.9 g, Sodium 2411 mg, Sugar 1.1 g
RACHAEL'S SUPERHEATED CAJUN BOILED PEANUTS
This is the real deal that is found in the heart of Florida. I made this recipe to resemble the taste of my favorite boiled peanuts found in the Ocala National Forest. My family agreed this recipe was one of the best!
Provided by Rachael N Reed Palmer
Categories Appetizers and Snacks Nuts and Seeds
Time P1DT20m
Yield 8
Number Of Ingredients 7
Steps:
- Place peanuts, crab boil, jalapenos, garlic powder, salt, Cajun seasoning, and red pepper flakes into a slow cooker. Pour in water to cover the peanuts and stir to combine. Cover and cook on Low until peanuts are soft, at least 24 hours. Stir occasionally, and add water as needed to keep peanuts covered. Drain; serve hot or cold.
Nutrition Facts : Calories 360.1 calories, Carbohydrate 16.2 g, Fat 29.6 g, Fiber 7.7 g, Protein 16.1 g, SaturatedFat 4.2 g, Sodium 6206.6 mg, Sugar 3.6 g
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