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Boiled Peanuts (Nilagang Mani)

Boiled peanuts are a very popular street food and snack in the Philippines. It can be enjoyed any time of day!

Yield: 2 pounds peanuts

Author Maryanne Cabrera

Ingredients

  • 2 pounds raw in-shell peanuts
  • 6 Tablespoons kosher salt*
  • 10 cups water

Instructions

Stovetop Method:

  1. Rinse and strain raw in-shell peanuts. In a large pot (at least 8 quart capacity), dissolve salt in water. Add peanuts. Bring mixture to a boil. Reduce to simmer and cover pot. Allow to simmer for 3-4 hours depending on desired consistency. After 3 hours, taste on peanut to determine if additional cooking time is needed. Stain peanuts. Enjoy immediately, or keep stored in the fridge for up to 5 days. 

Pressure Cooker Method:

  1. Rinse and strain raw shelled peanuts. In a large (at least 8 quart capacity) pressure cooker pot, dissolve salt in water. Add peanuts. Cover pot and keep pressure valve closed. Cook on high for 60 to 90 minutes. After 1 hour, turn off heat. Keep pressure valve closed and let sit for 30 minutes. Open valve to allow steam to escape. Strain peanuts and enjoy. 

Recipe Notes

  • Cooking times will vary depending on your preference. Cook longer for a softer boiled peanut.