Low Country Boiled Peanuts

• 2 -3 quarts water
• 1/4 cup kosher salt
• 2 pounds green peanuts (see Note)

1. Put the water in a large stockpot, add the salt, and bring to a boil.
2. Add the peanuts and simmer for 1 to 2 hours, testing a peanut occasionally, until the shells tear open with ease and the peanuts inside are completely tender (even a little mushy).
3. Drain and serve warm.
4. Uneaten peanuts can be stored in a tightly covered container in the refrigerator for up to 2 days.
5. Heat cold peanuts to hand-hot in the microwave before serving.
6. Note: To make this recipe, you must have green peanuts--uncooked, fresh peanuts, which are still tender and not dried or crunchy.
7. Outside the Southern US, green peanuts can sometimes be purchased at specialty or gourmet stores, or mail-ordered.
8. Don't try this with dried or cooked peanuts.

water, kosher salt, green peanuts

Taken from www.foodnetwork.com/recipes/low-country-boiled-peanuts-recipe.html (may not work)