Boiled Peanuts (Nilagang Mani)
Soft, salty, and perfectly seasoned. These flavorful peanuts are a classic Filipino snack! Yield: 2 pounds peanuts
Servings: 16
Ingredients
- 2 pounds raw in-shell peanuts
- 6 Tablespoons kosher salt*
- 10 cups water
Instructions
Stovetop Method:
- 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:
- 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.
Notes
- Cooking times will vary depending on your preference. Cook longer for a softer boiled peanut.
Nutrition
Calories: 323kcal | Carbohydrates: 9g | Protein: 15g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Sodium: 2636mg | Potassium: 422mg | Fiber: 5g | Calcium: 66mg | Iron: 2mg