Boiled Peanuts

With being down south with Brent and driving from Mississippi to Florida and back we noticed one thing that was different. The souths favorite snack. Boiled Peanuts.
You know in gas stations they have like the soup pans that hold all the soup and you can serve yourself? Well they had those but they were filled with boiled peanuts. We didn't get any or try any but it made me curious enough to look into it.

Boiled peanuts are a traditional snack in South Carolina, North Carolina, Georgia, northern Florida, Alabama, and Mississippi. They are an acquired taste, but according to southerners, they are totally addictive. From May through November, all over the south, you will see roadside stands - ranging from woodsheds to shiny trailers - offering fresh boiled peanuts.

Boiled Peanuts Recipe

4 to 5 pounds green (raw) peanuts in shell*
4 to 6 quarts water
1 cup plain salt per gallon of water

Only use peanuts that are green (uncured). Do not attempt this recipe with roasted peanuts.

Wash unshelled peanuts thoroughly in cold water until water runs clear; then soak in cool, clean water for approximately 30 minutes before cooking.

In a large heavy pot, place soaked peanuts and cover completely with water. Add 1 cup of salt per gallon of water.

Cook, covered, on high heat for 4 to 7 hours. NOTE: Add enough water to cover the peanuts by 2 inches.

Boil the peanuts for approximately 4 hours, stirring occasionally, and then taste. Taste again in 10 minutes, both for salt and texture. Keep cooking and tasting until the peanuts reach desired texture (when fully cooked, the texture of the peanut should be similar to that of a cooked dry pea or bean).

NOTE: The cooking time of boiled peanuts varies according to the maturity of the peanuts used and the variety of peanuts. The cooking time for a "freshly pulled" or green peanut is shorter than for a peanut that has been stored for a time.

Remove from heat and drain peanuts after cooking or they will absorb salt and become over salted.

Peanuts may be eaten hot or at room temperature, or chilled in the refrigerator and eaten cold, shelling as you eat them.