Food and Recipes Appetizers Potlikker Boiled Peanuts Be the first to rate & review! A super-savory way to make this classic Southern snack. By Jasmine Smith Published on January 12, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Greg Dupree, Food Stylist: Ali Ramee, Prop Stylist: Shell Royster Active Time: 15 mins Total Time: 7 hrs 15 mins Servings: 8 This recipe is like watching two single friends who finally find each other and fall in love. You knew they belonged together; it just had to be the right time. Boiled peanuts are an iconic Southern snack, reminiscent of dusty back roads, family vacations, and the good old days. Swimming in their own peanutty cooking liquid, they’re delicious on their own, but powered by potlikker, they’re something entirely better. Ingredients 1 medium garlic head 1 lb. raw peanuts in shell, rinsed and drained 4 cups potlikker (reserved from Double-The-Potlikker Greens) 1 1/2 cups cooked collard greens (reserved from Double-The-Potlikker Greens) 1/3 cup kosher salt, plus more to taste 2 tsp. smoked paprika 1 tsp. crushed red pepper 2 fresh bay leaves 3 Tbsp. apple cider vinegar Directions Cut top off garlic head just enough to expose the cloves; discard top. Add trimmed garlic head to a large Dutch oven along with peanuts, 6 cups water, potlikker, collard greens, salt, smoked paprika, crushed red pepper, and bay leaves; stir to combine. Bring to a boil over high. Reduce heat to low, and simmer, covered, for 3 hours. Taste peanuts to check for salinity and texture; add salt, 1 tablespoon at a time, as desired. Cover and continue simmering, tasting and adjusting seasoning every hour until peanuts are tender and broth has darkened in color, 3 to 5 more hours, adding water as needed to keep peanuts just covered throughout the cooking process. Once peanuts are tender, remove from heat. Stir in vinegar. Cover and let peanuts marinate 1 hour. Remove and discard bay leaves. Store peanuts in shells in an airtight container in refrigerator up to 1 week. Rate It Print