- Yield: Approximately 5 cups
- Nutritional Information Per Serving (1 of 16 servings): Calories 321, Total Fat 28 g, Saturated Fat 4 g, Carbohydrates 9 g, Dietary Fiber 5 g, Sugar 3 g, Protein 15 g, Cholesterol 0 mg, Sodium 476 mg
- Total Time: 2 hours
- Cooking Time: 2 hours
- 2-3 quarts water
- 1/4 cup kosher salt
- 2 pounds green peanuts (see Note)
1. Pour the water into a large stockpot, add the salt, and bring it to a boil. Add the peanuts and simmer gently for 1 to 2 hours, testing a peanut occasionally until the shells easily split and the peanuts inside are thoroughly tender (they may even become slightly soft).
2. Drain and serve while warm. Leftover peanuts can be stored in a sealed container in the refrigerator for up to 2 days. To serve cold peanuts, warm them in the microwave until hand-hot.
For this recipe, it's essential to use green peanuts; these are fresh, uncooked peanuts that remain soft and have not been dried or roasted. Outside the Southern United States, green peanuts can sometimes be found in specialty or gourmet shops or ordered by mail. Avoid using dried or previously cooked peanuts for this dish.
