This is my husband's spicy and delicious recipe! It's a tradition during football season. Dry crab boil and jalapenos instill the peanuts with a distinctive salty, spicy flavor.

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Recipe Summary

prep:
5 mins
cook:
8 hrs
total:
8 hrs 5 mins
Servings:
32
Yield:
8 cups
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place peanuts in a slow cooker. Sprinkle with dry crab boil. Cover with water. Stir in sliced jalapeno peppers and their liquid. Cover the slow cooker, and cook the peanuts on low 8 hours, or overnight, until peanuts float to the top of the water.

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Nutrition Facts

403 calories; protein 18.3g 37% DV; carbohydrates 11.6g 4% DV; fat 35g 54% DV; cholesterol 0mg; sodium 71.3mg 3% DV. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/12/2004
My family and I thought these were fantastic! I have a "normal" sized crock pot and found a 1.5 oz bag of peanuts worked perfectly. I used HALF of an Old Bay seafood one-step shrimp & crab boil 3 oz package and instead of the jalapenos some (about half cup?) tabasco sauce. I also added some kosher salt (1-2 cups?) since I like em salty. Cooked them in the crock pot on high stirring occasionally for 10-12 hours. Had no problems with maintaining water level. The taste was fantastic and due to popular demand had to make a second batch the next day. Read More
(108)

Most helpful critical review

Rating: 1 stars
01/25/2004
I WAS DISAPOINTED I COULDN'T EVEN GIVE ANY AWAY. Read More
(96)
23 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
05/12/2004
My family and I thought these were fantastic! I have a "normal" sized crock pot and found a 1.5 oz bag of peanuts worked perfectly. I used HALF of an Old Bay seafood one-step shrimp & crab boil 3 oz package and instead of the jalapenos some (about half cup?) tabasco sauce. I also added some kosher salt (1-2 cups?) since I like em salty. Cooked them in the crock pot on high stirring occasionally for 10-12 hours. Had no problems with maintaining water level. The taste was fantastic and due to popular demand had to make a second batch the next day. Read More
(108)
Rating: 1 stars
01/25/2004
I WAS DISAPOINTED I COULDN'T EVEN GIVE ANY AWAY. Read More
(96)
Rating: 4 stars
05/02/2004
I'm not sure how this recipe can call for 5 pounds of peanuts?? Even using an extra large crock pot I could not put that many in. I filled it with as much as I could probably too much for I could not get enough water in it. I ended up cooking them over night then adding more water in the morning and continued to cook on low the rest of the day and early evening. I also added salt. After all that said....they are very tasty and I will try again with less peanuts next time. Read More
(76)
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Rating: 4 stars
02/24/2006
I rated the recipe a 4 but w/ modifications it was a 5 star success. Like the others...no way will my crockpot hold 5 lbs & it is a lg. crockpot. I used 1 1/2 lbs (although I probably could have doubled it...just wanted to give the recipe a try first) decreased the spices according & I too added at least a cup of kosher salt. Can't imagine the peanuts w/out it. I ahve been munching on them all day!! Read More
(42)
Rating: 4 stars
07/19/2007
Florida is known for its boiled peanuts. Boiled Peanut carts are everywhere. When a dear friend came to Jacksonville who loves these peanuts we tried this recipe. They were perfect. We had them in the crockpot for 36 hours. Read More
(33)
Rating: 5 stars
11/07/2007
Oooo These are SPICY! If you like HOT food these are great. I think Boiled PEanuts are an acquired taste. And being from the South I have definitly acquired a taste for Boiled Peanuts. These is a great recipe. Reminds me of the peanuts you can pick up on the side of the road from local farmers in the south. Yum! Great for Football season!! I always bring Boiled Peanuts to tailgate! Be careful not to overcook the peanuts. Nobody likes mooshy Peanuts after all. Read More
(25)
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Rating: 2 stars
09/14/2007
I lived in Jacksonville Florida for a month years ago and wanted to duplicate the wonderful spicy boiled peanuts sold roadside there. This recipe isn't it. I got a Zatarain's crab boil package and it tasted more like dill than spicy. Plus they need some salt added they were very plain. This was a waste of 5lbs of peanuts! Read More
(17)
Rating: 4 stars
05/18/2008
I slow boiled them stove-top with this recipe plus Kosher salt. My crew likes the spice next time will add LA. hot-sauce. I guess it depends on where you live the raw peanuts are varied in maturity. Just taste them as they cook. I pulled them off the stove after about 2 hours. They taste even better the next day. Treat them like Southern Edamame. Read More
(17)
Rating: 4 stars
01/27/2008
I tried to follow the advice of the two reviewers below by adding salt and reducing the quantity. Although I'm glad I used 3 lbs instead of 5 I am NOT happy about the.75 cup of salt I added! I used two 3 oz. boxes of Kroger dry crab boil and the can of jalapenos. There was NO NEED to add any salt! The mustard seeds in the crab boil were salty enough! Now it tastes saltier than pure salt! But I found that if I spread the peanuts out on a large baking sheet and wait overnight the dried peanuts taste much better because the mustard seeds fall right off. Read More
(16)
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