2-3 pounds raw peanuts
1 ½ cups salt
2-3 gallons water
Peanuts cook 6 to 8 hours at a low rolling boil until they become tender.
Continue adding water throughout the day while peanuts are cooking.
Pick out any sticks that may be in peanuts. Pour the peanuts in a colander and rinse under running water. Place peanuts in a large Dutch oven and cover with water just until they begin to rise above the rim of the pot. Set the pot on the stove and turn the burner on high.
Once water begins to boil, reduce the heat so that there is a slow boil. After all the peanuts have absorbed enough water to no longer float, begin adding salt, about ¼ cup at a time. Using a large slotted spoon, mix the salt into the boiling peanuts.
About once per hour, dip up 2 or 3 peanuts to cook. Break them open and taste to see if more salt is needed.
Peanuts are ready to eat when they have reached your desired tenderness. Usually takes at least 6 hours to achieve tenderness.
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