Categories: Appetizers, Slow Cooker

Ingredients

• 1 lb raw peanuts (for boiling, peanuts are left in the shell)
• water
• 1/2 cup kosher salt

Directions

1. Add the raw peanuts to a slow-cooker; add water to cover, then add the salt.

2. Place the lid on the slow-cooker; cook on HIGH.

3. 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).

4. With the exception of you spot checks—the slow-cooker should be kept covered throughout the cooking process.

5. When the peanuts have cooked 6 hours, taste them (you do remove the outer shell before eating one).

6. 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.

7. The final product should be tender yet firm and should be salty and earthy in taste.

8. 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).

9. When desired doneness, drain the peanuts and serve them warm.

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