They are most definitely an acquired taste, and I have to have them at least once a summer. My first impression? More like salty potatoes than peanuts. In this picture, the peanuts on the right are nearly green/raw. Notice how the flesh is firm and white, the skins still crisp. The peanuts on the left have been boiled – the skin loses its vibrant color, and the nut flesh is soft and tender.
Give them a try and see what you think.
Georgia Boiled Peanuts
2-3 pounds raw Georgia peanuts, in their shells
1-1 1/2 cups salt
1. In big stockpot, add peanuts, salt and enough water to fill 2/3 of the pot.
2. Over high heat, bring to a boil. After five minutes, reduce heat to low and simmer for several hours until desired saltiness is reached.