That's history by Randy and the best available. Not even the local libraries offered a better solution to the boiled peanut phenomenon. Most boiled-peanut stands are owned and operated by the local peanut farmers. And most farmers boil their peanuts on site, in big metal drums, cast iron pots or copper kettles. Stands can be spotted along most roads in the South, and offer a large variety of old family recipes to chose from.
Varieties range from barbecue, regular and extra salty, to jalepeno and cajun spicy.
Most recipes are about the same, give or take a dash of this or a dash of that. Salt to taste, usually using a tablespoon per pint of peanuts. The longer the peanuts are boiled, the soggier they get, this being part of the attraction. Drain and eat. In Luverne, Ala., home of the world's largest peanut boil, every Labor Day weekend the Shriners boil more than 30 tons of peanuts.