If you’re a redneck like me, odds are you’ve had these while tailgating or from a street vendor in the mountains. But our yankee friends probably haven’t had them. They’re tasty and easy to make. Most folks just do this with salt and water. I like to kick it up a little bit. Assemble ingredients:
Green peanuts, unsalted
Chicken stock or bullion works
Beer
Kosher or sea salt
Creole seasoning
This is a small batch. Usually, over a campfire, do five pounds or so. But it’s hot out (105 currently), so I won’t be starting a fire. And I’m just cooking for the family.
Crack open a beer and have some if you want. Then get another and poor in a large pot. Add peanuts. Add about two cups of chicken stock then fill the pot half way with water. The nuts float so you can’t really cover them completely. Add 1/4 cup of salt and three or so tablespoons of Creole seasoning:
Boil for three hours. Taste the stock mixture occasionally to see if you need to add salt or anything else. And add water or beer as needed. When done, let cool. You’re not eating the shells, though. Just crack open and enjoy.
Now, I must wait for three hours.