Boiled Peanuts
- 1 RAW Valencia Peanuts
- 4 1/4 cup Kosher salt
- Soak Peanuts on water for 3 hours
- Drain and pour into pot large enough to hold peanuts.
- Boil on high for 4 hours.
- DO NOT SALT YET
- After 6-8 hours peanuts should start turning from the natural beige color to a darker brown....add 1/4 cup of kosher salt.....continue boiling another hour.
- After this hour add another 1/4 cup salt to your liking.
- Make sure to taste your peanuts as you go to make sure they are not too salty.
- The more peanuts you have, the more salt you will add.
- Once they are completely dark brown they are done.
- If you like them with a crunch make sure to taste as you go for consistency.
- ...jumbo peanut s typically are mushy.
- Bag up and enjoy...will last a while in freezer....can last a week in fridge!
- Serve warm or room temp!
valencia peanuts, kosher salt
Taken from cookpad.com/us/recipes/349860-boiled-peanuts (may not work)