It’s the height of the season for “green,” freshly-dug peanuts. But what can you do with them? One of the best ways to enjoy this southern summer treat is by boiling them. Travel and Leisure magazine contributing editors Matt and Ted Lee share recipes for green peanuts. Check them out below.
BOILED GREEN PEANUTS Matt and Ted Lee
In a 3 gallon stock pot, dissolve two cups of salt in two gallons of water, add the peanuts, and bring to a boil. Maintain a low boil, covered, for 45 minutes. Turn the flame off and carefully remove a peanut to sample, allowing it to cool first. If the peanut still crunches, return the pot to a boil. If the peanuts are too salty for your taste at this point, simply add a couple pints of water to the pot, and retest after 15 minutes. The peanuts are done when they are soft as a cooked bean.
When they’re done to your satisfaction, turn off the heat and allow them to cool for an hour. When they’re cool enough to handle, drain and eat, or store (in the shell) in a sealed container in the fridge or freezer.
Boiled peanuts will keep 7 days in the fridge and several months in thefreezer.
912363982747green peanuts2pound2 pounds green peanutssalt2cup2 cups salt
VEGETABLE STIR FRY WITH GREEN PEANUTS Matt and Ted Lee
4 to 6 servings
Place the carrots, broccoli and squash in a vegetable steaming basket over boiling water and steam four minutes. Rinse with cool water to stop the cooking.
Heat the vegetable oil in a large skillet over medium-high heat and add the red bell peppers and the peanuts. Cook, stirring, about two minutes, and add the garlic and ginger. Cook, stirring until sizzling, about 30 seconds, and add the steamed vegetables, the scallions, the soy sauce and the sesame oil. Cook stirring, until heated through, about 3 minutes.
91236396057582747 carrots1cup1 cup diagonally sliced peeled carrotsbroccoli florets2cup2 cups broccoli floretsyellow squash1cup1 cup 1/2-inch cubes yellow squashvegetable oil2tablespoon2 tablespoon vegetable oilgreen peanuts1cup1 cup green peanuts, shelledred bell pepper0.5cup1/2 cup inch-long strips red bell peppergarlic1tablespoon1 tablespoon finely chopped garlicfresh ginger1tablespoon1 tablespoon finely chopped fresh gingerscallions0.5cup1/2 cup thinly slices scallionssoy sauce3tablespoon3 tablespoons soy saucesesame oil2teaspoon2 teaspoons sesame oil
PEANUT BRITTLE Matt and Ted Lee
Heat sugar, syrup, water and salt to a rolling boil in a heavy saucepan. Add peanuts. Reduce heat to medium and stir constantly. Cook to hard crack stage (293 to 300 F.). Add butter, then baking soda. Beat rapidly and pour on a buttered surface spreading to 1/4-inch thickness. When cool break into pieces. Store in an airtight container. Makes about 2 pounds.
912363982747granulated sugar2cup2 cups granulated sugarlight corn syrup1cup1 cup light corn syrupwater0.5cup1/2 cup watersalt0.5teaspoon1/2 teaspoon saltraw shelled peanuts3cup3 cups raw shelled peanuts, skins onbutter2tablespoon2 tablespoons butterbaking soda2teaspoon2 teaspoons baking soda
BOILED PEANUT ICE CREAM TOPPING Matt and Ted Lee
Prepare boiled peanuts (see recipe above). Shell boiled peanuts until you’ve produced a cup of the kernels. In a plastic or glass vessel, blend together the peanut kernels and the syrup. Stir before drizzling a couple tablespoons over a bowl of vanilla ice cream.
912363982747 peanut kernels1cup1 cup shelled boiled peanut kernelssyrup1pint1 pint syrup, either maple, cane or sorghum
Recipes from The Lee Bros. Cookbook. Published by W.W. Norton & Co.