South Carolina Boiled Peanuts

Boiled peanuts are a traditional snack in the South. They’re an acquired taste, and they’re totally addictive! Boiled peanuts are green or raw nuts that are cooked in salty water. The shells turn soggy, and the peanuts take on a fresh legume flavor. Green peanuts aren’t green in color, just freshly harvested. It takes 90 to 100 days to grow peanuts for boiling, and they’re only available May through November.

2 pounds green (raw) peanuts
1-1/2 cups kosher salt (more may be added, if desired)
Water to cover

Rinse and drain peanuts.  Place the peanuts in a large stockpot.  Cover completely with water.  Stir in salt and bring to a boil.  Lower heat and simmer for 3 hours.  Stir occasionally, adding additional water as needed to keep peanuts covered.  To test for doneness, remove 2 or 3 peanuts from the pot and crack them open. The peanuts should be soft. If you prefer saltier peanuts, leave them in the salted water and turn off the heat until desired level of seasoning is reached.  Serve warm.  Refrigerate leftovers.  Serves 6 to 8.

The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is She may be reached at 843-525-0350 or by email at