I will not pretend to be a Southern food connoisseur. I had never even had boiled peanuts until they were served as an amuse bouche at the tiny and lovely To the Wind bistro. In Denver. And I have no idea why I suddenly needed to make my own vat of them, but I did. After reading through several recipes I determined I needed a flavorful brine and lots of time. I wanted to infuse some flavor into the peanuts too and settled on an orange coriander mix. But I really wanted to add smoked tea too and pondered different ways to do that without adding bitterness. I ended up keeping the brine as is, but tossing them in different blends once done. —savorthis
Rinse peanuts and scrub to remove dirt. Soak about an hour more to help remove any remaining dirt. Using a peeler, remove orange peel in strips and quarter orange. Strain peanuts, add to a fresh pot with orange, peels, coriander salt and sugar. Cover with water and bring to a boil stirring to dissolve. Taste mixture. It should be very flavor and balanced in salty and sweet. Gently boil peanuts, stirring occasionally, for about 4 to 5 hours adding more water as necessary to keep them covered.
Test a few for doneness. They should be soft like a bean with no crunch left. Cook longer if necessary. Let cool and store in the fridge up to ten days.
*Optional: you can strain and toss peanuts in a variety of different spice mixes. My favorite was a blend of lapsang souchong tea, orange peel, salt, sugar, pepper and ground coriander. They would also be good with a mix of kaffir lime leaf, salt and dried chiles.
The peeled nuts are also great mixed into salads and asian dishes like lettuce cup pork or tofu.