My husband spends all weekend standing around the pot just waiting for these to be ready. Such an addictive snack with only 4 ingredients.

These southern 4-ingredient Cajun boiled peanuts are the kind of snack that makes people hover around the stove all weekend, sneaking tastes and asking, “Are they done yet?” They’re inspired by classic Southern roadside boiled peanuts but simplified for busy home cooks, using just raw peanuts, Cajun seasoning, salt, and water. The long, slow simmer transforms the shells into soft, salty, slurpable goodness and infuses the peanuts with a deep, savory heat. It’s an easy, low-effort recipe that’s perfect for game days, lazy Sundays, or anytime you want a big pot of something everyone can reach into and share.

Serve these Cajun boiled peanuts straight from the warm cooking liquid in a cast iron skillet or a big bowl, with plenty of napkins nearby. They’re perfect alongside cold beer, sweet tea, or lemonade, and they make a great snack for football games, backyard gatherings, or movie nights. You can pair them with simple finger foods like sliced cheese, summer sausage, or a veggie tray to balance the spice. Keep the peanuts in their warm, dark broth so everyone can scoop out a ladleful, shells and all, and enjoy them family-style at the table or on the coffee table.

Servings: 8

2 pounds raw peanuts in the shell (green or raw, unroasted, unsalted)

Rinse the raw peanuts: Place the peanuts in a large colander and rinse them under cool running water, rubbing them with your hands to remove any dirt. Pick out any damaged shells or debris.

Soak the peanuts (optional but helpful): Transfer the rinsed peanuts to a large bowl or directly into your stockpot and cover with cool water by a couple of inches. Let them soak for 30 minutes to 1 hour. This helps them start to soften and take on flavor a little faster. Drain if you soaked them in a separate bowl.

Add everything to the pot: Place the peanuts in a large, heavy pot or Dutch oven. Add the Cajun seasoning and kosher salt. Pour in 4 to 5 quarts of water, or enough to fully cover the peanuts by 1 to 2 inches. Stir well to dissolve some of the seasoning into the water.

Weigh down the peanuts: The shells like to float, so place a heat-safe plate, small lid, or steamer basket on top of the peanuts to help keep them submerged in the seasoned water. This makes sure they soak up all that Cajun flavor.

Bring to a boil: Set the pot over high heat and bring the water to a strong boil. Once boiling, give everything a good stir, making sure the seasoning isn’t clumped at the bottom.

Simmer low and slow: Reduce the heat to low or medium-low to keep the pot at a gentle but steady simmer. Cover with a lid, leaving it slightly ajar so it doesn’t boil over. Simmer for 3 to 5 hours, checking every 45 minutes to an hour. Add more hot water as needed to keep the peanuts fully covered, and give the pot a quick stir each time you check.

Taste for doneness: After about 3 hours, pull out a peanut, let it cool for a moment, then crack it open and taste. The peanuts should be tender all the way through, almost like a firm bean, and the shell should be soft and easy to bite into. If they’re still firm or chalky in the center, keep simmering and check every 30 to 45 minutes until they’re as soft as you like.

Adjust seasoning at the end: When the peanuts are nearly as tender as you want, taste the cooking liquid. If you’d like more heat or salt, sprinkle in a little extra Cajun seasoning or salt, stir, and simmer 15 to 20 minutes more so the flavor can soak in.

Serve warm in their broth: Once the peanuts are soft and flavorful, turn off the heat and let them sit in the hot liquid for at least 15 minutes; this resting time deepens the flavor and keeps them nice and warm. Ladle the peanuts and some of the dark, savory broth into a cast iron skillet or shallow bowl for serving. Enjoy them warm, biting into the soft shells to slurp the seasoned liquid and then eating the peanuts inside.

Store leftovers: Let any leftovers cool in their liquid, then transfer peanuts and broth to airtight containers. Refrigerate for up to 5 days. Reheat gently on the stovetop in their broth, or warm individual portions in the microwave with a splash of the cooking liquid to keep them moist.

For milder eaters or kids, cut the Cajun seasoning in half and let everyone sprinkle extra on their own serving. If your Cajun blend is very salty, reduce the added kosher salt to 2 tablespoons and adjust at the end to taste. You can also add a family-friendly twist by tossing a handful of the cooked, drained peanuts with a little melted butter and a light sprinkle of brown sugar for a sweet-and-spicy version. If someone in your home prefers less heat, cook the peanuts as written, then store a portion in a separate container with extra cooking liquid before you bump up the Cajun seasoning for the rest of the batch. For a smokier flavor, use a smoked Cajun seasoning blend. Food safety tips: Always use raw or green peanuts that are labeled safe for boiling—do not use old, moldy, or rancid-smelling peanuts. Keep the peanuts fully submerged in hot liquid while cooking to ensure even heating. Cool leftovers promptly and store them in the refrigerator in their cooking liquid; do not leave cooked peanuts at room temperature for more than 2 hours. Reheat only what you plan to eat, and discard any peanuts that develop an off smell, slimy texture, or mold.