Raw peanuts - These are not what are traditionally sold in stores as raw
peanuts. The boiled kind are "green" right out of the ground and haven't
had any kind of processing. The taste is green (weird description, I know)
and have a consistency of maybe a small piece of celery the same size as the
bean if you tasted one of them before cooking - not hard and crunchy. Hard
to describe . . . I fill about 1/4 of a 3 quart pot with them.
As much salt as you want. I use about 1/4 cup salt.
Boil for about 1 1/2 - 2 hours. Test for doneness.

Next time you make them you'll know how to adjust salt and timing to
something that you like


Dennis
"Damsel in dis Dress" > wrote in message
...
> Crash loves peanuts. Crash hates his dentures. I'd like to surprise
> Crash with soft peanuts that he can gum. We live in Minnesota, where
> we can't always find raw peanuts in the shell. In fact, I've never
> seen them.
>
> I've read many recipes for these, along with some commentary on some
> of the recipes, all of which leads me to request the following in a
> boiled peanut recipe:
>
> No shells
> Either raw or blanched peanuts (no dry-roasted or oil roasted)
> Just salt, no other seasonings
>
> I've seen a couple recipes for making them in crockpots. Any
> thoughts, given the current energy situation, on whether it would be
> more cost-effective to boil them on the gas stovetop, or simmer them
> all day in a crockpot?
>
> Thanks all!
> Carol, glad she didn't ask for authentic barbecued boiled peanuts
> --
>
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