Garlic and Onion Boiled Peanuts

Garlic and Onion Boiled Peanuts

5 Reviews 3 Pics
  • Prep

    20 m
  • Ready In

    5 h 20 m
Reid Legg
Recipe by  Reid Legg

“Here's an original twist to a Southern favorite. The garlic flavor really comes out in this recipe whether the peanuts are served hot or cold. I love them served room temperature with a cold beer on a summer day! You can also begin cooking the peanuts, then let them soak overnight, and continue cooking the next day. Serve hot or cold, and make sure you have plenty of napkins on hand because these are messy.”

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Adjust Servings

Original recipe yields 8 servings



  1. Melt butter in a large pot over medium heat. Stir in the onion and garlic; cook until softened and transparent, about 10 minutes. Turn off the heat.
  2. Add the peanuts and salt to the onion mixture. Fill the pot with water until the peanuts are submerged, and use a large colander fitted into the pot to hold them under water. Bring to a boil, then lower the heat to medium, and simmer. Check the water level, and when it reaches the level of the peanuts, add more. Turn up the heat to medium-high and bring the peanuts to a boil; the lower heat to medium, and simmer. Repeat steps until peanuts are soft, 4 to 6 hours. Drain, and serve hot or cold.

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Reviews (5)

Rate This Recipe
Brandi P. Peyton

Brandi P. Peyton

These peanuts had a really good taste, but they were too salty for me. Next time I make them, I'll cut all the ingredients except the peanuts in half. Anyone who loves boiled peanuts, this is definitely worth your time to make!



These are really tasty! For the seasoning, I poured 3/4 cup salt into a measuring cup and filled it up to the 1 cup line with garlic powder, garlic salt, mixed up salt, Emerils seasoning, and a little cayene pepper. I don't like them too mushy so I just let them boil for about 3 hours. The trick to the right degree of saltiness according to your taste is to let them soak in their brine after they boil, and taste one every 15 mins or so until they are the way you like them. I let them soak for about another hour. Then drain them and rinse because they're really messy otherwise. Then I dried them a little in handfuls with paper towels and put them in a big tuperware container.

Kat Reynolds

Kat Reynolds

I think the last person who reviewed this recipe meant to give it at least four stars. She said, "this is definitely worth you time making." So, I just wanted to boost the rating score a little bit. Oh yes, I made it and it is very good.

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Amount Per Serving (8 total)

  • Calories
  • 520 cal
  • 26%
  • Fat
  • 43.4 g
  • 67%
  • Carbs
  • 19.2 g
  • 6%
  • Protein
  • 22.9 g
  • 46%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 11026 mg
  • 441%

Based on a 2,000 calorie diet



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Fried Cabbage with Bacon, Onion, and Garlic


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Garlic and Onion Burgers