Georgia boiled peanuts and pecans: what they are, where to buy

Georgia is the Peach State on its license plate, but two nuts do more of the state's agricultural work: peanuts and pecans. They show up in roadside stands, gas stations, church cookbooks and dessert menus. An existing guide covers peaches and Vidalia onions; this one is about peanuts and pecans, what to order and where to buy them. It was checked in October 2026. Seasons and stand locations change each year, so use the dates as a guide.

Why are peanuts such a big deal in Georgia?

Georgia grows more peanuts than any other state, and the peanut is the state's official crop. Most of the crop grows in the southwest part of the state, around Tifton, Albany and Dawson. Georgia's most famous peanut farmer was Jimmy Carter of Plains, who became president, and the town of Plains has peanut-themed shops.

What are boiled peanuts?

A snack made by boiling raw, green peanuts in their shells in heavily salted water until they turn soft and slightly slippery. The taste is closer to a bean than to a roasted peanut. Boiled peanuts are sold hot from a pot at roadside stands, farmers markets and gas stations, in paper bags or foam cups. A national ranking named them Georgia's most iconic food in a recent Food Network roundup. You crack the shell, eat the nuts and drink some of the salty broth if you like. Cajun, spicy and plain versions are all common.

When and where do you buy them?

Green peanuts are harvested from late summer into fall, so August through October is the best time for fresh boiled peanuts. Roadside stands appear on country roads in south Georgia, often with a hand-painted sign. Look for a stand with a steaming pot and a line. Farmers markets also sell them. If you are driving, take a cooler or eat them the same day, because boiled peanuts spoil within a day or two without refrigeration. Canned boiled peanuts last longer and are sold in grocery stores.

What about pecans?

Georgia is a leading pecan state, with large orchards across the southern half of the state. The state's pecan industry grew in the late 1800s and early 1900s, with a planting boom in southwest Georgia. Harvest runs in the fall, from October into December. The trees are tall and graceful, and the orchards, with their rows of old trees, are beautiful in fall.

How do you say pecan?

It depends on where you stand. In Georgia and across the South, many people say "puh-KAHN"; others say "PEE-kan". Both are used, and nobody will mind. Do not argue about it in a pecan shop.

What do you make with pecans?

Pecan pie is the classic: a sweet, sticky filling of corn syrup, eggs and sugar with a crust and a layer of pecans on top. Pralines, a candy of sugar, cream and pecans, are a Savannah specialty. Pecans go into butter pecan ice cream, sticky buns, salads, sweet potato casseroles and spiced nuts. Cracked, shelled pecans are sold in bags at orchards and farm stands, and they make good gifts. Buy them fresh in fall, and store them in the freezer, because pecans go rancid at room temperature.

What should you look for when you buy?

For boiled peanuts, look for a stand that sells hot ones and has a quick turnover. For pecans, look for a store with fresh crop, ask when they were shelled and taste one. Check for allergens, since both are common allergens. Many shops give samples, and shipping is easy if you want to send a box home.

If you want to cook with them at home, here is the simplest start. Buy raw green peanuts in the shell from a market in season, rinse them, and boil them in water with a generous amount of salt for several hours, tasting every hour until they are soft. Let them soak in the brine as they cool, which is when they absorb the most salt. For pecans, toast them for ten minutes in a medium oven to bring out the flavor, and chop them to add to pancakes, oatmeal or a salad. Both keep well in the freezer.

There is also a story worth telling at the table. Peanuts and pecans are crops that shaped Georgia's farm economy and its cooking. Families still run pecan orchards that their grandparents planted, and peanut farmers still harvest by pulling the plants and letting them dry in the field. If you meet a farmer at a stand, ask how the year went. You will learn more about Georgia food from a five-minute conversation than from a menu.

How can you keep track of what you try?

Mosey is a food-first app where diners can rate a dish they ate, keep lists of places to try and search by dish and mood. If you taste several pecan pies on a trip, a rating and a note for each will tell you which to buy again.

More guides to read next:

• Georgia's Golden Isles food guide: St. Simons, Jekyll and Brunswick
• Brunswick stew: Georgia or Virginia, and how to order it
• College game day in Georgia: where and how to eat in Athens and Atlanta

More in the US food guides and the ranked lists of places.