History

Boiled peanuts (Pinda boiled the African way) entered Lowcountry cuisine through enslaved West Africans on Sea Island plantations from the 1700s. The roadside-stand canon, paper bags from a coal stove kept by the side of US-17, is a continuous Carolina coastal tradition. South Carolina declared boiled peanuts its official state snack in 2006; Charleston restaurants from Husk to Lewis Barbecue serve a refined house version.

Common allergens: Peanuts

Make it at home

Yield 1Hands-on 15 minTotal 8 hrDifficulty Easy

Ingredients

  • 1.5kg raw green-shell peanuts (in their shell, never roasted)
  • 300g coarse sea salt
  • 1 tablespoon Old Bay seasoning
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne (optional)
  • 4 garlic cloves, smashed
  • 1 small piece kombu (optional, for umami)
  • Water to cover (about 5 litres)

Method

  1. Rinse the peanuts thoroughly under cold water, scrubbing the shells to remove field dirt.
  2. Place in a large heavy stockpot. Cover with 5 litres of cold water.
  3. Add the salt, Old Bay, paprika, cayenne, garlic and kombu if using.
  4. Bring to a boil over high heat, then reduce to a steady simmer.
  5. Cook 4 to 6 hours, topping up with hot water as the level drops to keep the peanuts submerged.
  6. Taste a peanut at 4 hours; the shell should be soft, the nut inside should slip out easily and taste of brine all the way through. If it still tastes underseasoned, continue.
  7. Lift off the heat and rest in the brine 2 hours more; the peanuts continue to absorb salt as they cool.
  8. Serve warm from the pot in paper bags or small bowls, with an empty bowl on the table for the discarded shells.

Tip from the editors. Green raw peanuts, never roasted, are the only correct base; supermarket roasted peanuts will not soften no matter how long you boil. Look for fresh green peanuts at farmers' markets from late August through October.

Where to eat boiled peanuts

Boiled peanuts in Charleston

Husk ★ 4.9

Modern SouthernChef Sean Brock (founding); current team$$$$$80-140 a la cartedowntownBook 3 weeks ahead

Husk in Charleston opened in 2010 under Sean Brock and rebuilt Southern fine dining on heritage grains and hyper-local produce. Located in Downtown.

Order: The cast-iron cornbread, plus whatever the wood grill is running.

Tip: Book on the website. Bar seats walk-in at 17:00 and serve the full menu.

76 Queen St, Charleston, SC 29401 Book →

Lewis Barbecue ★ 4.8

Texas Barbecue$$upper-peninsula

John Lewis's Lewis Barbecue in Charleston runs central-Texas-style brisket and hot-guts sausage from a Nassau Street smokehouse since 2016. Priced at $$.

Signature: Brisket by the pound, Hot guts sausage

Order: A quarter-pound of fatty brisket and a hot-guts link, plus the green chile corn pudding side.

Tip: Order at the counter. Brisket runs out by 19:00 most nights; arrive earlier for the full menu.

464 N Nassau St, Charleston, SC 29403 Book →

Boiled peanuts in Greenville

Mac's Speed Shop ★ 4.1

Barbecue$$west-endMon-Thu 11:00-22:00; Fri-Sat 11:00-24:00; Sun 11:00-22:00

Mac's Speed Shop runs barbecue and a deep beer list on the West End: pulled pork, smoked brisket, babyback ribs, dog-friendly patio, live music on Thursdays.

Signature: Pulled pork, Smoked brisket, Babyback ribs

930 South Main Street, Greenville, SC 29601

Henry's Smokehouse ★ 4.2

American BBQ$wade-hamptonMon-Sat 11:00-20:00; Sun 11:00-15:00

Henry's runs counter-service barbecue on Wade Hampton: chopped pork sandwich and a side under fifteen dollars, four South Carolina sauces on the table.

Try: Chopped pork sandwich and a side under fifteen dollars

240 Wade Hampton Boulevard, Greenville, SC 29609

More cities are in research. Want boiled peanuts covered somewhere specific? Tell us where you want to eat.

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