Q&A for How to Boil Peanuts Using Roasted Peanuts

Yes, you can boil them without any seasoning if you want to.

Drain the peanuts, put them in a sealed container, and store them in the fridge.

Yes. They won't taste quite as plain as the raw ones, but they'll be good either way.

You probably can't boil unshelled peanuts, as roasting makes them crispy and boiling would spoil them.

Yes, you can. Add some salt and a small amount of water to the pot, then cook on low heat for 5 to 10 minutes, stirring occasionally. Be careful not to overcook them.

Yes. Just follow the steps carefully and keep the heat low to avoid burning them.

Boiled peanuts will last up to a week when refrigerated. Be sure to refrigerate them immediately after preparing. You can also re-boil them after refrigerating for extended freshness.

Rinse them, place them in the crockpot, cover with water, and add optional seasonings. Cook on low for 4 to 6 hours or high for 2 to 3 hours. Check for tenderness and drain when done.

Shelling roasted peanuts before boiling won't significantly affect the cooking process, but it can impact flavor. Shelled peanuts may absorb seasonings or salted water more effectively. Shelling also allows for easier seasoning adjustments during cooking. However, it's not necessary, and you can boil them with or without shells, depending on your preference.

Yes. To boil roasted peanuts, rinse them to remove any surface salt or seasoning. Fill a large pot with water and add the peanuts. Bring the water to a boil, then reduce the heat and let it simmer for 2 or 3 hours, checking for the desired softness. Add salt to taste during the last hour of cooking. Once soft, drain the water and enjoy.

Yes. Use clean water to wash the peanuts.

Yes, you can. However, it will take longer, so consider tasting a peanut every 3-5 minutes to determine its readiness.

The sugar that is put in the dish to flavor. Sugar itself does not have a bactericidal effect, but it can help to regulate the growth of microorganisms. The main reason is that sugar can reduce the activity of water in the dish, so that those microorganisms attached to the dish do not get the water necessary to live and reproduce, and even make microbial cells dehydrated, and then in a physiologically dry state, although not killed, then the dish is less likely to spoil.

Put peanuts and salt into whatever pressure cooker cooking pot you have, it really doesn't matter the size, then cover with water. Add a plate on top to hold down the peanuts. Lock on lid and close the pressure valve. Cook on High Pressure for about 62-66 minutes.

For white rice, you would pick the rice setting on the pot and put it in for about 11-12 minutes.

It is best to put the peanuts in water and boil for a least 3 hours. But if it seems that they need to be boiled for longer, then go ahead and try to boil them for longer. Just make sure to check on your peanuts about every 5 to 15 minutes, to make sure they don't burn or are not overcooked.

No, salt on the shell of the peanut will be negligible in the recipe. Include the salt as written.

It really depends on how many peanuts but for 2 pounds, it is 6 hours, so 1 pound is 3 hours. Check during cooking time, to see if they need more water added.

An instapot can be used to speed up this time-consuming process. The instapot has a steam option, so it cuts the time nearly in half.

It is best to boil your peanuts for a least 3 hours, but if it seems that they need to be boiled for longer, then go ahead and try to boil them for longer! Just make sure to check on your peanuts about every 5 to 15 minutes to make sure they don't burn or are not overcooked.

Green peanuts cook the quickest, they have not been dried for storage. Raw peanuts only will cook quicker with longer pre-soak times, like over night. Boiled peanuts are the basic supplement for extra protein for any meal.

Yes, that should work. Just check on them periodically.

No, you just need to boil them.