Boiled Peanuts

Ingredients

• 2 pounds green peanuts – rinsed
• 4 quarts water
• 0.75 cup kosher salt

Instructions

1. Sort and rinse the green peanuts under cool running water to remove dirt; drain well.
2. Combine the water and kosher salt in a large pot and bring to a boil over high heat.
3. Add them, ensuring they’re submerged; place a heatproof plate or small lid on top as a weight if they float. Return to a gentle boil, then reduce to maintain a steady simmer.
4. Simmer 90–180 minutes, partially covered, until the shells yield easily between your fingers and the kernels are tender and pleasantly salty; begin tasting after 60 minutes and continue every 20–30 minutes.
5. Turn off the heat and let stand 20–30 minutes in the hot liquid to absorb more seasoning; for very salty peanuts, extend the soak to 1–2 hours.
6. Drain well and serve warm; or cool in the liquid, transfer to containers, and refrigerate up to 1 week or freeze for longer storage.