Boiled peanuts are a classic Southern snack, eaten as hors d'oeuvres and sold at convenience stores alike. This spiced version comes from the Rye House in New York City.
2 lb. raw peanuts
1 cup kosher salt
1⁄4 cup sugar
1 tbsp. coriander seeds
1 tbsp. fennel seeds
1 tbsp. whole black peppercorns
1 tbsp. crushed red chile flakes
1 tbsp. hot paprika
2 bay leaves
2 cloves garlic, crushed
1 stick cinnamon
Combine all ingredients and 1-gallon water in an 8-qt. pot; boil. Reduce heat to medium-low; cook, stirring occasionally, until peanuts are tender, about 4 hours. Cool in liquid before serving.
This recipe was originally featured on our sister site, Saveur, on June 24, 2014