Tailgate season is upon us, and after a delicious delivery of boiled peanuts from my sister, I thought what a great tailgate food this is. Served hot, cold, or room temperature, boiled peanuts are a portable, filling snack. Oh, and they also go GREAT with beer!
Crockpot Spicy Southern Boiled Peanuts
- 1 gallon of raw jumbo green peanuts (soaked overnight in water)
- 1 cup table salt
- ½ cup red pepper flakes
- 3 tbsp cayenne pepper
- ¼ cup NW Elixer’s Hott Sauce #1
- 2 India Tree Turkish Bay Leaves
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Fill a 3 quart crock pot with soaked, drained peanuts
- Cover peanuts with water and cook on high for 4 hours
- Add salt and all other spices to crockpot. At this time, if the water isn't still covering the nuts, add a little more. The last thing you want are dried out, shriveled peanuts. The juicier the better (ask any cajun!)
- Cook for 4 more hours on high
- Turn off crock pot and allow peanuts to soak up to 2 hours. Use this time to periodically try one or two. As they soak, they will get saltier and spicier. You be the judge, but there is no such thing as soaking them too long.
- Remove the peanuts with a slotted spoon and transfer to a gallon size ziploc for storage.
- Enjoy immediately or refrigerate and serve cold. (You can also freeze them after they cool down, and throw a bowl in the microwave on a chilly night).