pounds green unshelled peanuts cup kosher salt bay leaves tablespoons garlic powder tablespoon Italian seasoning
Place all the ingredients in a large stock pot. Add 8-12 cups of cold water — enough water to allow the peanuts to float freely.
Bring the water to a boil over medium-high heat. Reduce the heat to low, cover, then simmer for 3-5 hours. Test a peanut for doneness. If it’s tender enough, remove the pan from the heat. If not, continue to simmer, checking every 30 minutes.
Allow the peanuts to soak overnight, up to 8 hours. Peanuts can be served hot or cold.
200 kcal per serving
13.9 g per serving
13.4 g per serving