John here. The first time I ever tried boiled peanuts was in Georgia at this real nice spot called Fred’s Famous Peanuts. The thing that impressed me was how full of flavor they were! It’s that low boil/all day simmer that does it. As the heat releases from the nut, it draws in more of that flavorful liquid and pretty much self-marinates. In that process, the nut just sucks up all that boiling liquid like a sponge. It’s going to taste like whatever you put in it and it’s going to keep the peanuts from drying up.
Because it’s fall, we recently decided to do a fairly basic pumpkin beer boil for an at-home batch — but you could make them heartier by adding molasses (for a really deep and rich flavor) or you could put a little bit of Guinness in with the pumpkin (it’s strong so not a lot, but just a little to give it a layer of flavor). You could also put a little citrus in it if you’d like or something fall-y like anise.
- 2 lb bag of raw peanuts
- 1 bottle pumpkin beer of choice
- 3 cups of water (to fill)
- 4 tablespoons brown sugar
- 3 tablespoons kosher salt
- 1 tablespoons pumpkin pie spice
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp granulated garlic
- ½ tsp onion powder
- 2 tsp vanilla
Add all of your ingredients to a crockpot and cook on high for 6-8 hours. You just want it to simmer but not rapidly boil, so it may depend on your crockpot. When you’re done, cut it off, let it cool on the counter, and then throw it in the fridge and let it sit in the liquid for at least 24 hours.