This recipe is for a large batch so you'll have some left for pressure canning or sharing with others. If desired you can cut the recipe down and cook these for a couple of days in a slow cooker. The longer they cook, the better they taste. This is a true delicacy in the South especially with the heat from the cayenne and crab boil.
1You can use dry raw (NOT roasted) peanuts, but they do take longer to cook. Green peanuts work the best but you must carefully pick out the trash from the good peanuts and soak in water for at least 45 minutes to remove the dirt and sand.
Wash peanuts and discard bad or unshelled peanuts. Add peanuts to an extra-large pot and cover with at least 2" water. Peanuts will float so you need an over-sized pot.
2Sprinkle a good amount of salt over the top of the peanuts (about 1 1/2 cups per 7 lbs), and add liquid crab boil. Liquid crab boil is the key ingredient in this recipe. If you can't find this locally, it can be ordered online.
Add pepper flakes or cayenne pepper and beer, boil for several hours, stirring occasionally. If using green peanuts, boil for at least 3 hours and check taste and doneness. Dry peanuts will take longer to cook. I simmer them until I'm ready to go to bed, turn them off and let sit overnight. When they're close to done they
will begin to sink. Turn them off, cover and let them sit overnight.
3Taste several peanuts when cool and adjust seasonings if they need more spice or salt. Bring to a boil again then simmer until they reach the desired taste and texture.
4Store peanuts in Ziploc bags in the refrigerator for up to a week, or pressure can for year-round enjoyment.
5PRESSURE CANNING BOILED PEANUTS
6Put quart jars on a cookie sheet and bake at 250 for 20 minutes. This will sterilize the jars.
7Bring about 1 gallon of water to a boil. To each hot jar add 2 tsp salt, few drops to 1/8 tsp liquid crab boil, 1 tsp crushed red pepper flakes, and fill jars with just over 3/4 full with boiled peanuts. Add boiling water, leaving 1/2 inch head space and seal jars.
8Pressure can at 15 lbs pressure for 45 minutes. Let jars cool in pressure canner, check for seals and store in a cool dark place.