Categories: Appetizers, Slow Cooker
Ingredients
- 1 lb raw peanuts (for boiling, peanuts are left in the shell)
- water
- 1/2 cup kosher salt
Directions
-
Add the raw peanuts to a slow-cooker; add water to cover, then add the salt.
-
Place the lid on the slow-cooker; cook on HIGH.
-
Every 2 hours, while the peanuts are cooking, give them a stir, and add additional water if needed (the water should always be at about the same level as the peanuts).
-
With the exception of you spot checks—the slow-cooker should be kept covered throughout the cooking process.
-
When the peanuts have cooked 6 hours, taste them (you do remove the outer shell before eating one).
-
If they are too salty, remove some of the salty water and replace it with fresh water. If they are not salty enough, add more salt. Continue cooking for at least a few hours more—every hour after the initial 6 hours of cooking, remove a peanut, let it cool down, and taste for doneness.
-
The final product should be tender yet firm and should be salty and earthy in taste.
-
The cooking process can take up to 12 hours to reach this point (the proper cooking time is very subjective; cook the peanuts to your taste).
-
When desired doneness, drain the peanuts and serve them warm.