Elevate the humble peanut to a tasty sweet and salty southern snack with this traditional recipe. Fully mature peanuts do not make good quality boiled peanuts; rather, raw ones are used.






Skill level

Average: 5 (2 votes)


  • 450 g raw red skin peanuts
  • 225 g smoked bacon
  • 1 cup diced onion
  • ¼ cup crushed garlic
  • 60 ml (¼ cup) Dijon mustard
  • 125 ml (½ cup) molasses
  • 60 ml (¼ cup) chilli sauce
  • 1 tsp ground clove
  • ¼ tsp ground allspice
  • 1 tsp ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Combine the peanuts and 2.7 litres of water in a saucepan.  Bring to the boil, then reduce temperature to a low simmer. Cook for 2-3 hours or until the peanuts are soft, then remove from the heat.  

Preheat the oven to 180˚C.

In a sauté pan over medium heat, add the bacon, onions and garlic. Cook for 15 minutes or until caramelised.  Add the bacon mixture to the boiled peanuts and the cooking liquid along with the remaining ingredients.  Mix evenly, then transfer the bean mixture to a baking dish.  Cover with foil and bake for 1 hour, then remove the foil and bake for another 25 minutes. Remove from the oven and serve warm.