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.
Florida may be geographically south but its native foods are quite different from that of its southern neighbors.
This recipe was originally featured on our sister site, Saveur, on June 24, 2014