What is the name of the Cajun snack of peanuts boiled in brine?

The Cajun snack of peanuts boiled in brine is called boiled peanuts. In Cajun-style versions, raw or green peanuts are simmered in heavily salted water, often with hot peppers, garlic, Cajun seasoning, or other flavorings.

Unlike roasted peanuts, boiled peanuts remain soft because the shells and legumes absorb water during cooking. Green peanuts are freshly harvested and undried; raw dried peanuts can also be used after soaking. Depending on the peanuts and quantity, boiling may take several hours, producing a salty snack with a texture closer to a bean than a crunchy nut.

Boiled peanuts are strongly associated with the American South, including Louisiana, but the tradition is broader than Cajun cuisine. The practice likely reflects West African food traditions carried to the United States by enslaved people. In the South, seasonal peanut boils became occasions for families and neighbors to gather, especially after the summer harvest.

The first published boiled-peanut recipe appeared in 1899. The snack is also called “goober peas” in older Southern usage, and Cajun recipes are one of several regional variations.