Cajun Boiled Peanuts, Tender and Briny

Why You’ll Love This Recipe

• Classic roadside snack vibe: warm, salty, and satisfyingly tender.
• Foolproof method with reliable times and a simple salt-to-water ratio.
• Customizable flavor: keep it classic or go bold with Cajun spices.
• Great for game days, cookouts, and make-ahead snacking.

Grocery List

• Produce: 3 lb green peanuts, 1 head garlic, 1 lemon, 2 bay leaves
• Dairy: None
• Pantry: Kosher salt, Cajun seasoning, crushed red pepper (optional)

Full Ingredients

Core Ingredients

• 3 lb green (fresh, in-shell) peanuts
• 6 quarts (5.7 L) water
• 1 1/2 cups kosher salt, plus more to taste

Optional Cajun Spiced Brine

• 2 tbsp Cajun seasoning (such as Zatarain’s or a similar blend)
• 2 bay leaves
• 1 head garlic, halved horizontally
• 1 tsp crushed red pepper flakes (reduce or increase to taste)
• 1 lemon, halved and lightly squeezed into the pot, then added

For Serving

• Hot sauce, to taste (optional)
• Extra kosher salt, to sprinkle if desired

Step-by-Step Instructions

Step 1: Rinse and sort the peanuts

Place the green peanuts in a large colander and rinse under cool running water, scrubbing with your hands to remove sand and dirt. Discard any shriveled or damaged shells. If the peanuts are especially muddy, soak them in a large bowl of cold water for 20 minutes, agitating once or twice, then drain.

Step 2: Build a bold brine

In a large stockpot (at least 10 quarts), combine 6 quarts of water and 1 1/2 cups kosher salt. If using, add Cajun seasoning, bay leaves, halved garlic, crushed red pepper, and the halved lemon. Bring to a rolling boil over high heat.

Step 3: Add peanuts and return to a boil

Add the rinsed peanuts to the boiling brine. The boil will slow; stir and bring it back to a rolling boil. If the peanuts float, set a heatproof plate or smaller lid directly over them to keep them submerged.

Step 4: Simmer gently until tender

Reduce heat to maintain a gentle simmer at about 190–200°F. Partially cover the pot and cook for 90 minutes, stirring every 15 minutes to ensure even cooking and salinity. Start tasting at 60 minutes. The peanuts are done when the shells yield easily and the nuts inside are soft but not mushy, with a pleasant briny bite.

Step 5: Adjust seasoning in the pot

Taste the brine and a peanut. If you want more salt or heat, add salt 1–2 teaspoons at a time and a pinch more pepper flakes or Cajun seasoning. Simmer 10 minutes to allow flavors to penetrate, then taste again.

Step 6: Soak off-heat for deeper flavor

Turn off the heat and let the peanuts rest in the hot brine for 20–30 minutes. This soak deepens the seasoning without overcooking. For extra-bold flavor, you can soak up to 1 hour.

Step 7: Serve warm, roadside-style

Use a slotted spoon to scoop peanuts into bowls, letting excess brine drip off. Serve warm with hot sauce and a bowl for shells. Keep the remaining peanuts in the hot brine over the lowest heat so they stay tender and juicy as you snack.

Step 8: Adjust brine level as needed

If liquid evaporates during cooking, add hot water to keep peanuts submerged and the simmer steady. Taste and adjust salt after adding water.

Pro Tips

• Green vs. raw dried: This recipe is for green (fresh) peanuts. Raw dried peanuts need 3–4 hours of simmering and more water.
• Salt brand matters: Morton kosher salt is denser than Diamond Crystal. Start with 1 1/2 cups for Diamond Crystal or about 1 cup for Morton; adjust to taste.
• Keep them submerged: A smaller lid or heatproof plate prevents floating peanuts and ensures even seasoning.
• Doneness cue: A properly cooked peanut shell splits with light pressure, and the nut inside is tender, almost bean-like.
• Bolder flavor: For maximum punch, cool in the brine and refrigerate overnight; rewarm gently before serving.

Variations

• Classic Only Salt: Skip all spices for the pure, coastal gas-station style.
• Garlic-Dill: Add 6 cloves smashed garlic, 2 tsp dill seed, and 1 tsp black peppercorns.
• Sweet Heat: Add 1 tbsp brown sugar and 1 tsp cayenne for a hint of caramelized warmth.

Storage & Make-Ahead

Cool peanuts in their brine, then refrigerate up to 5 days. For best texture, always store submerged. Reheat gently in the brine at a bare simmer until steaming hot, about 10 minutes, or to an internal temperature of 165°F. Freeze (in brine) up to 2 months; thaw overnight in the refrigerator and reheat in the brine as above.

Nutrition (per serving)

Approximate for 1/8 of recipe (about 1 heaping cup in-shell): 240 calories; 10 g protein; 18 g fat; 10 g carbohydrates; 5 g fiber. Sodium varies widely with brine strength and soak time.