on Oct 16, 2015, Updated Dec 10, 2021 53 Comments Growing up, as soon as the weather started turning a little bit colder, my Daddy was ready to drive up into the North Georgia mountains for the weekend. Sometimes, my Grandparents would come along with us because he knew that they loved the mountains as much as he did. Grandmother would make a breakfast for us to take along with us on the trip. Big, delicious biscuits filled with either sausage or bacon or sometimes tenderloin. The idea of stopping by a drive through restaurant never occurred to us. There simply wasn’t one in our small town back then. She would also bring along a small cooler packed with Coca-Colas in the bottle, some Ginger Ale, grapes and apples, and zip top bags filled with wet washcloths in case anyone got queasy on the curvy roads during our trip. Next came the pillows and quilts and the notebooks she always brought along to record tidbits about the trip or things that she saw along the way. An extra notebook and pencils were included to play games with me and my sister during our trip as well. Daddy would always be ready to go early in the morning so we could reach the mountains before too late in the day. I remember rounding one winding road on trip after trip and seeing the roadside stand set up with large, wooden handpainted signs that read, “Boiled Peanuts.” Now, any kind of peanut has always been a favorite of my Mama’s, but boiled peanuts were my Daddy’s all time favorite. I would think we were about to pull in to buy a few styrofoam cups filled with these warm delicious little nibbles when Daddy would say, “No, this isn’t the good boiled peanut spot. Our spot is on a little farther.” I started thinking about what made Daddy say that the other day and figured out that you can have good boiled peanuts and then you can have GOOD boiled peanuts. There is a difference. This recipe is for the GOOD kind with the perfect balance of salty brininess and well-cooked peanuts, but you don’t have to drive to the North Georgia mountains to get them. My family’s love for boiled peanuts has now passed along to Little Buddy. When we made these, I taught him how to make them, too. Here’s how we make them. Start with about 3 pounds of green peanuts and put them in your slow cooker. Pour in salt. Just regular salt is fine. Then pour water over them until they are covered. This took about 6 cups of water for me. Now, set your slow cooker for 12 hours and just let them go. You may want to check them about halfway during their cooking to make sure you don’t need to add more water. After the 12 hours of cooking, leave them in the slow cooker in the brine water for another 9-12 hours or so. This makes them the GOOD kind in my family’s book. To serve your peanuts, dip out a serving and strain away the brine. Place them into a cup or bowl and serve with plenty of napkins. Boiled peanuts are great for tailgating, game day festivities, or Fall camping trips! Start your peanuts well in advance to make sure they are done in time for the big game. Then, just serve them straight from your slow cooker to keep them warm! Enjoy!Robyn xo Originally published September 2011.
