Ingredients:

  • 2 lbs (900 g) Raw or Green Peanuts (in the shell)
  • 12 cups (2.8 L) Water (filtered water preferred)
  • 1/2 cup (120 g) Coarse Kosher Salt (Do not use iodized table salt)
  • 1 tsp (5 ml) Garlic Powder (optional)

Instructions:

  1. Rinse the Peanuts: Place the raw peanuts in a large colander. Rinse thoroughly under cold running water to remove any loose dirt or debris. Drain well.
  2. Prepare the Brine: In the bowl of the slow cooker (6-Quart or larger), combine 12 cups of water, 1/2 cup of kosher salt, and the optional garlic powder. Stir well until the salt begins to dissolve.
  3. Add Peanuts: Add the washed peanuts to the slow cooker. Ensure the water fully covers the peanuts; if needed, add a small amount more water to cover them by at least 1 inch.
  4. Set the Cooker: Secure the lid on the slow cooker. Cook on the LOW setting for a minimum of 8 hours, or up to 12 hours. (Alternatively, cook on HIGH for 4 to 6 hours.)
  5. Check the Brine: After 4 hours of cooking, check the water level. If the peanuts are floating significantly above the water, add 1-2 cups of hot water to maintain coverage.
  6. Test for Doneness (Texture): After the initial 8 hours (on Low), carefully remove a peanut, crack the shell, and taste it. The nut inside should be soft, moist, and tender, with the texture of a soft kidney bean. If it is still firm, continue cooking for another 1-2 hours.
  7. The Flavour Soak (Crucial): Once the peanuts are tender, turn the slow cooker OFF or set it to the Keep Warm function. Allow the peanuts to soak in the hot brine for an additional 2 to 4 hours. This extended soak allows the salt to fully penetrate the kernel.
  8. Drain and Serve: Once sufficiently salty, drain the peanuts thoroughly using a colander. Serve warm or at room temperature.