Between soft-shell crab, tomatoes, scuppernongs, etc., you can probably tell I really love to eat foods produced in the height of their respective season; after all, they taste the best then.
One such seasonal treat I enjoy are boiled jumbo green peanuts and late summer is the best time to boil some up! Some folks like the smaller green peanuts or the Spanish red peanuts which are available for longer periods throughout the year but my family and I prefer jumbo green peanuts.
I bought the peanuts you see below from Lee’s Farm in Murrells Inlet cooked them at the restaurant. Below is how I recommend preparing them.
20lbs Fresh Green Peanuts
10 Smoked Ham Hocks
12 Ounces Kosher Salt
5 Gallons Water
Bring the ham hock and water to a simmer and let cook for three hours constantly skimming away all the fat from the top.
After the three hours, remove the ham hocks and skim the top once more getting as much fat away as possible. Add the peanuts and the salt and simmer for 3-4 more hours. Cut the water off and let cool then remove the peanuts and eat.
Store leftover peanuts in the freezer in 1# Zip-Lock bags and pull out whenever you want a snack.
you surely can’t go wrong with boiled peanuts. thank you for the recipe