Best 5 Cajun Peanuts Baked Not Boiled Recipes

SPICY CAJUN PEANUTS

Steps:

• Heat the vegetable oil in a skillet over medium heat.
• Add the Cajun seasoning and cayenne pepper to the oil and cook, stirring, for a few seconds.
• Add peanuts to skillet and cook for 2 to 3 minutes. stirring constantly. Serve warm or at room temperature.
• Enjoy.

RACHAEL'S SUPERHEATED CAJUN BOILED PEANUTS

Steps:

• Place peanuts, crab boil, jalapenos, garlic powder, salt, Cajun seasoning, and red pepper flakes into a slow cooker. Pour in water to cover the peanuts and stir to combine. Cover and cook on Low until peanuts are soft, at least 24 hours. Stir occasionally, and add water as needed to keep peanuts covered. Drain; serve hot or cold.

CAJUN STYLE BOILED PEANUTS

Steps:

• 1. Place the rinsed in-shell peanuts in a slow cooker with all other ingredients.
• 2. Add enough water to cover & stir.
• 3. Since the peanuts will float until they are cooked a bit, place a heavy saucer inside the slow cooker to weight them down for the first few hours.
• 4. Turn the slow cooker on low, cover and allow to cook. After 4 or 5 hours, remove the saucer and add water if needed.
• 5. Continue to cook for a total of 24 hrs or until the peanuts are soft. Drain, serve hot or room temperature.

CAJUN PEANUTS (BAKED, NOT BOILED)

Steps:

• Preheat oven to 350 degrees. Line a 15 x 10 x 1-inch baking pan with foil; grease the foil and set aside.
• In a medium bowl beat egg white with rotary beater until frothy. Stir in Cajun seasoning and cayene pepper. Add peanuts and toss to coat.
• Spread peanuts in a single layer in prepared baking pan.
• Bake in the preheated oven for 12 minutes, stirring once halfway through baking. Cool completely. Break up any large clusters of peanuts.

CAJUN BOILED PEANUTS

Steps:

• 1. You can use dry raw (NOT roasted) peanuts, but they do take longer to cook. Green peanuts work the best but you must carefully pick out the trash from the good peanuts and soak in water for at least 45 minutes to remove the dirt and sand. Wash peanuts and discard bad or unshelled peanuts. Add peanuts to an extra-large pot and cover with at least 2" water. Peanuts will float so you need an over-sized pot.
• 2. Sprinkle a good amount of salt over the top of the peanuts (about 1 1/2 cups per 7 lbs), and add liquid crab boil. Liquid crab boil is the key ingredient in this recipe. If you can't find this locally, it can be ordered online. Add pepper flakes or cayenne pepper and beer, boil for several hours, stirring occasionally. If using green peanuts, boil for at least 3 hours and check taste and doneness. Dry peanuts will take longer to cook. I simmer them until I'm ready to go to bed, turn them off and let sit overnight. When they're close to done they will begin to sink. Turn them off, cover and let them sit overnight.
• 3. Taste several peanuts when cool and adjust seasonings if they need more spice or salt. Bring to a boil again then simmer until they reach the desired taste and texture.
• 4. Store peanuts in Ziploc bags in the refrigerator for up to a week, or pressure can for year-round enjoyment.
• 5. PRESSURE CANNING BOILED PEANUTS
• 6. Put quart jars on a cookie sheet and bake at 250 for 20 minutes. This will sterilize the jars.
• 7. Bring about 1 gallon of water to a boil. To each hot jar add 2 tsp salt, few drops to 1/8 tsp liquid crab boil, 1 tsp crushed red pepper flakes, and fill jars with just over 3/4 full with boiled peanuts. Add boiling water, leaving 1/2 inch head space and seal jars.
• 8. Pressure can at 15 lbs pressure for 45 minutes. Let jars cool in pressure canner, check for seals and store in a cool dark place.