Boiled peanuts— or “p-nuts,” as you’ll often see it spelled on signs lining rural routes in the South—are a Dixieland delight. Follow one of those signs to a roadside stand to stock up, and then drive along shelling and slurping and munching away, murky brine running down your arm. Or make them yourself at home by boiling fresh (otherwise known as green) or raw peanuts still in their shells. They’re the perfect snack—starchy, salty, satisfying—the edamame of the American South.
In this year's SAVEUR 100, we take stock of our favorite things: recipes, people, places. We consider every last one a new classic.