The ingredients for this recipe can easily be halved to make a smaller batch.
- Yield: 18 cups
- 2 lb raw Virginia peanuts in shell
- ½ cup kosher salt
- ¼ cup crushed red pepper
- ¼ cup Cajun seasoning
- 2 Tbsp hot sauce
How to Make It
- Wash raw peanuts in shell. Soak peanuts in water to cover 45 minutes to loosen any remaining dirt. Drain peanuts, and rinse well under cold running water.
- Place peanuts, salt, and remaining ingredients in a 12-qt. Dutch oven. Add 1¾ gal. water; stir well. Cover and bring to a boil; reduce heat, and simmer 4 to 6 hours or until tender. (Peanuts are done when texture is tender and firm, but not crunchy similar to cooked pinto beans.)
- Drain peanuts, and store in zip-top plastic bags in refrigerator up to 2 weeks, or freeze in zip-top plastic freezer bags up to 2 months.