Ingredients:

  • 2 lbs (900g) raw, in-shell peanuts
  • 8 quarts (7.5 liters) water
  • 1 cup (225g) kosher salt
  • 2 tablespoons (30ml) Old Bay seasoning
  • 1 tablespoon (15ml) smoked paprika
  • 1 teaspoon (5ml) cayenne pepper (optional)
  • 4 cloves garlic, crushed
  • 1 yellow onion, quartered

Instructions:

  1. Rinse the raw peanuts thoroughly under cold water to remove any dirt or debris.
  2. Place the peanuts, water, salt, Old Bay, smoked paprika, cayenne pepper (if using), garlic, and onion in a large stockpot or Dutch oven.
  3. Bring the mixture to a rolling boil over high heat.
  4. Reduce the heat to low, cover the pot, and simmer for 3-4 hours, or until the peanuts are tender to your liking. Taste the brine frequently and add more salt if needed.
  5. Check the peanuts for doneness by tasting them. They should be soft and easily pierced with a fork.
  6. Carefully drain the cooked peanuts using a large slotted spoon or spider.
  7. Serve the cooked peanuts warm, either immediately or chilled.