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Boiled peanuts are a shock for people who know peanuts for their crunch. A boiled peanut’s shell does not crack. It gets peeled away, revealing little beans that are as soft as cooked Fordhooks. (Some boiled peanuts, made from very young pickin’s, are eaten shell and all.) They’re colloquially known as goober peas and are a Dixie signature dish, sold warm and ready to eat, plain or enhanced with such seasonings as Cajun spice, crab boil, ham, or jerk. Aside from their role as a road snack, boiled peanuts have become an amuse bouche in southern-themed restaurants and are often available as free nibbles in bars.