Crock Pot Boiled Peanuts

Very nice recipe, thanks. I did make some mods: 1. Soak the raw peanuts over night in a large pot with a plate holding the peanuts under unsalted water (they tend to float). 2. I used 1/3 cup salt instead of 1/2 cup (for me 1/2 cup was too salty the first time I did this). 3. I had to cook mine about 14 hrs. on the High setting. Then turn the Crock Pot off before going to bed but let the peanuts sit in the brine until morning. Next day they are perfect. At least 2 days to cook 'em!

Ok, I made just a couple revisions...1/4 cup salt and 2 T of creole seasoning (Tony Chachere's) and 1 lb of peanuts in shell. I cooked on high for 6 hours, then on low for another 5 hours. I could LIVE on boiled peanuts! I used to look so forward to going to FL so I could get more, it never even occured to me to look into making them myself! Thank you so much for the recipe! These are SO good!!

Great Recipe. Minor alterations for my slow slow cooker... It took my crockpot 12 hours to get the peanuts to the right tenderness. But by that time the salt was extra salt-y. I made a second batch with a 1/4 cup of salt for another 12 hours and they are pretty good. Overall a great recipe. I am thrilled to have it in my cookbook!!

Ok I think most of yall are using raw peanuts, not green. No way green peanuts take 12-24 hrs to cook. Green peanuts are done in 2-3 hrs. on stove top, so it can't take much longer in the crock. Thinking the 6-7 recommended in this recipe seems correct. Trying the crock pot for the first time today. Born and raised in Florida and grew up eating and cooking peanuts, but there is a huge difference between green and raw peanuts. Green peanuts are only available a few months out of the year and not sure if they are available outside of the southern states. I tried cooking raw peanuts once and it took all day on the stove and still weren't very tender. Just keep this in mind when purchasin your peanuts. We make two batches, hubby and I like em with chopped onion, jalepenos, and habenaros. The kids like the chopped onion. OLives and sliced pickles are a nice addition as well.

Very good - I used just 1/3 cup of kosher salt and that was perfect. Mine took longer to cook until the desired doneness - about 10 hours to lose the firmness, and I soaked them overnight. I could stand for them to be even softer though, but not sure what would do it. Maybe more salt? Hot or warm water soak? I'll have to tinker some.