A true Southern delicacy, these spiced and boiled peanuts are just the trick for every occasion. This recipe comes straight from The Deer and the Dove in Decatur, Georgia, which chef Terry Koval developed specifically to complement the fruity, spiced flavors of Creature Comforts’ Automatic Pale Ale. With flavors of chile, dill, bay leaves, cayenne, and mustard seeds, these are not your average boiled peanuts. Munch on these crunchy, zesty bombs while you sip a drink, cheer on your team at the big game, or just because you have a craving.

Pair with: Creature Comforts Automatic Pale Ale

From Beer Pairings for Your Super Bowl Sunday

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1 gallon

  • 2 pounds raw green peanuts
  • ½ cup salt
  • 1 tablespoon mustard seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon cayenne pepper
  • 3 bay leaves
  • 1 teaspoon dill seed
  • 1 teaspoon allspice
  • 2 small dried chipotle chiles
  1. Rinse peanuts thoroughly under cold water. In a large stock pot with a lid, add peanuts and all remaining ingredients along with 8 cups water.
  2. Bring to a boil for 1 minute, then bring down to a slow simmer on low heat. Simmer for 3 to 5 hours, depending on your preference of softness. Snack while you sip Automatic Pale Ale.

Pro Move: Soak peanuts overnight or for 8 hours and cook in a cast-iron pot by a campfire. Serve next to the campfire with some friends and family with some cold Creature Comfort beers.

  • Recipe by
    Chef Terry Koval, The Deer and the Dove, Atlanta
  • Contributing City
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