Boiled peanuts are often called, perhaps jokingly, the caviar of the South. They’re found roadside across the landscape of the South and in kitchen cabinets everywhere. As staples for tailgating, backyard BBQs, church socials, or pretty much any occasion when people meet, they’re about as Southern as it comes. Or are they?
Legend has it that boiled peanuts first appeared during the Civil War when hungry Confederate troops boiled them in salt to preserve for their backpacks as they traveled. Southerners indeed began adapting the peanut for various uses during that period, but boiled peanuts’ origin may go back far beyond those days.
A member of the legume family, along with beans, peas, and lentils, peanuts carry the scientific name hypogaea, meaning under the earth. The peanut can trace its beginnings to the South, no doubt, but that would be South America. Spanish trade ships brought the nut to Africa, Europe, and Asia. Peanuts likely made their first voyages to North America on slave ships, with peanuts being one of the primary food stocks.
African Americans began growing and consuming peanuts here well before the Civil War. It is thought that boiling peanuts in brine began in South Carolina, possibly in the early 1800s. In 1847, “Ground nut soup” appeared in a recipe book by Charleston’s Sarah Rutledge. The description bears a strong resemblance to our modern-day boiled peanut.
Click here to read about RC Cola and MoonPie
The newfound variation spread across the South, with the boiled peanut becoming what newspapers of the day called “the snack of choice in Southern society.” In the early 1900s, they were considered somewhat cutting edge to serve at upscale weddings and other fashionable gatherings. In a 1925 article in the Orangeburg, SC Times and Democrat newspaper, the town claimed the delicious snack as their local treat, not found in other sections of the state.
This one article may have been the launching point for the boiled peanut’s expansion. The same article appeared in newspapers across the country. A man in Kansas wrote to the Orangeburg postmaster asking for instructions to prepare the boiled peanuts he read about in his local paper. Records show that Mr. Clarence Wertz responded with a recipe.
As we rolled into the 1960s, boiled peanuts continued to appear frequently at various social gatherings but also appeared at baseball games, festivals, tailgating for sporting events, and, more recently, on the menus of some fine restaurants. A google search will even reveal recommended wine pairings for the boiled legume.
In 2020, transplanted Southerner Robert Deen published a book entitled “Boiled Peanuts.” He dedicates this volume to those who have not yet sampled this excellent snack, saying it is to “all those people who are missing one of the greatest treats life offers.”
The story of Duke’s Mayonnaise and the firebrand that founded it. Click here.
Giving South Carolina’s official snack a test drive is easy. There are essentially three options to satisfy an urge for the delicious boiled peanut; a roadside stand, cooking your own, or buying them” ready to eat.”
If you don’t have a roadside stand nearby, South Carolina-based Peanut Patch Boiled Peanuts will help satisfy your cravings as quickly as walking to your kitchen cabinets or visiting your neighborhood convenience store. Peanut Patch products are available practically everywhere, year-round. As the company says, “Originally found in roadside stands, now you can enjoy Peanut Patch Boiled Peanuts from hundreds of roadside stands to millions of kettles and cans.”
The first Peanut Patch brand boiled peanuts appeared in stores in 1960, offered by Roddenberry Foods of Cairo, GA. McCall Farms, located in Effingham, SC, had begun canning boiled peanuts in 1980 under the brand Cedar Creek, and they purchased the Peanut Patch brand from Roddenberry in 2002. They have turned it into the nation’s number one brand of boiled peanuts.
In addition to traditional boiled peanuts, one can opt for Cajun, Hot n’ Spicy, and Salt & Vinegar varieties. For the serious fan, there is a six-pound can available. A Facebook follower called Peanut Patch “The best peanuts I’ve eaten.” Another said, “The best part is eating the whole can.” They also have a program for convenience stores to sell their warm boiled peanuts direct from an in-store kettle.
Co-President Woody Swink says they boil over 30 million pounds of green peanuts yearly. Fresh green peanuts are placed in the can the day they are picked, then water and seasonings are added and then boiled and sealed in the package, so you don’t lose that fresh flavor.
You can also elect to make your own boiled peanuts. The National Peanut Board offers a recipe using one bag of raw green peanuts, salt, and water. You can add Cajun seasoning if you want more zing.
-Put one cup of salt per gallon of water in a big pot.
-Add Cajun seasoning, if desired.
-Add the raw peanuts.
-Cover and bring the peanuts to a boil.
-Reduce the heat to a simmer and cook for 4 to 6 hours, or until the peanuts are very tender. To test, open the shell and taste.
-Turn off the heat and transfer the peanuts to a large clean bowl. Serve immediately or store them in jars or sealable bags with some of the cooking liquid to keep them moist. They should keep in the refrigerator for about a week.
