Fall has arrived...

and that means it's time for football, football, football!  Last Saturday couldn't come soon enough for us, so I made us a big ol' pot of boiled peanuts!  If you can believe it, I follow a recipe for this - it's from The Lee Bros. Southern Cookbook.  Every good, self-respecting southern woman should have this cookbook.  It is about as far away from Paula Dean as you can get, with a lot more of the true southern "classics" and a lot less butter.

You can let the peanuts cook in a slow cooker or on the stove top.  I've done both with good results.  The stove top gets your peanuts done quicker, but both methods take anywhere from 6-12 hours.

Boiled Peanuts
1 package raw peanuts (typically found in the snack food aisle)
1/2 c Salt
Water for boiling

Fill either a large crockpot or big soup pot with enough water to cover the peanuts.  They will float at first, and that's natural.  Add 1/4 c salt and bring nuts up to a boil.  After the water has come up to a boil, reduce heat to medium.  If you are using a crockpot, cook peanuts continually on the high setting.

After 3 hours, the peanuts will not be done, but you can crack one open and test for saltiness. I love my salt so I always end up adding another 1/4 c.

Continue to let them simmer for an additional 1-2 hours at a time, testing them for doneness.  As needed, add water (especially if you are using the stove top, but remember to add more salt too, since you are diluting the simmer water). 

Some people like them al dente, while most here in the south prefer them soft and mushy.  If you like this method, it is not uncommon to keep them in the crockpot for 12 hours.