Ingredients
- 2 pound green peanuts
- 2 cup salt
Preparation
Baking Directions:
In a 3 gallon stock pot, dissolve two cups of salt in two gallons of water; add the peanuts and bring to a boil.
Maintain a low boil, covered, for 45 minutes.
Turn the flame off and carefully remove a peanut to sample, allowing it to cool first.
If the peanut still crunches, return the pot to a boil.
If the peanuts are too salty for your taste at this point, simply add a couple pints of water to the pot and retest after 15 minutes.
The peanuts are done when they are soft as a cooked bean.
When they’re done to your satisfaction, turn off the heat and allow them to cool for an hour.
When they’re cool enough to handle, drain and eat, or store (in the shell) in a sealed container in the fridge or freezer.
Boiled peanuts will keep 7 days in the fridge and several months in the freezer.
