Small Plates

By Marcus Samuelsson | December 7, 2010

With the holiday season here, and so many cultures celebrating, you might find yourself in need of a finger food to entertain guests.  My recipe for boiled peanuts from New American Table would be great for any festive gathering be it for Chanukah, Christmas or Kwanzaa.  This recipe, which my friends Matt, Ted, and Becca from the South introduced to me, will be sure to entertain your friends and family.  They’re great to eat outside, where no one cares whether you spit or toss the soggy shells onto the ground.

Boiled Peanuts Recipe

Servings: 4


  • 2 lbs peanuts, with shells
  • 1/3 cup sugar
  • 2 bay leaves
  • 1/4 cup salt
  • 1/2 tsp coriander seeds
  • 1 Scotch bonnet chile, seeds and ribs removed, chopped
  • 1/4 tsp garlic powder
  • 1 tbsp sea salt
  • 1/2 tsp mild chili powder


1. Rinse the peanuts, then place in a large pot, cover with cold water, and let soak for 1 hour.

2. Strain the peanuts and return to the pot. Cover with cold water, add the sugar and bay leaves, and bring to a boil. Boil for 5 hours, or until the texture resembles that of a bean, adding water as needed to ensure the peanuts are fully covered. Strain. Transfer to a large bowl. Remove and discard the bay leaves.

3. Toss with the salt, coriander seeds, chile, garlic powder, sea salt, and chili powder. Serve.

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