Ingredients
- 2 pound raw peanuts in the shell
- 1/3 cup salt
- 3/4 cup hot sauce
- 1 cup (3-inch) piece fresh ginger, sliced
- 1 tablespoon black peppercorns
- 2 teaspoon coriander seeds
- 2 teaspoon bay leaves
Preparation
Baking Directions:
Bring all ingredients and 1 gallon water to a boil in a stockpot over high heat.
Cover, reduce heat to medium-low, and cook, stirring occasionally, 4 hours or until peanuts are tender.
Add water as needed to keep peanuts covered.
Remove from heat; let stand, covered, 1 hour.
