Ingredients:

  • 2 lbs (900 g) raw, in-shell peanuts (must be raw, never roasted)
  • 10 cups (2.5 litres) filtered water
  • 1/2 cup (120 g) Kosher Salt or rock salt (non-iodized)
  • 6 large garlic cloves, peeled and smashed (optional)
  • 1 tablespoon (15 ml) Cayenne Pepper or Red Pepper Flakes (optional)

Instructions:

  1. Rinse the peanuts: Place the raw peanuts in a large colander and rinse thoroughly under cool water. Discard any debris or particularly broken shells.
  2. Soak (Optional, but Recommended for Dried): If using dried raw peanuts, place them in a large bowl, cover with water, and let soak for 2–4 hours. Drain completely before proceeding to the next step.
  3. Load the Cooker and Create Brine: Place the rinsed peanuts into the slow cooker basin. Pour the 10 cups of water over the peanuts. Add the salt and any optional flavour boosters (garlic, pepper flakes). Stir well until the salt is mostly dissolved.
  4. Submerge: Ensure the peanuts are fully submerged. If they float, place a small, heatproof saucer or heavy plate on top to keep them under the water line.
  5. Cook Long and Slow: Secure the lid and set the slow cooker to the LOW setting. Cook for 8–10 hours. Do not lift the lid during the first 6 hours, as this releases essential heat and steam.
  6. Test for Doneness: After 8 hours, carefully remove one peanut, allow it to cool slightly, and taste. The shell should be easy to crack, and the nut inside should be tender, soft, and slightly mushy—not crunchy or firm. If crunchy, return to the slow cooker and continue cooking, checking every 30 minutes, until the desired texture is achieved.
  7. The Flavour Soak: Once the peanuts are cooked to perfect tenderness, turn the slow cooker off or switch it to the WARM setting. Leave the peanuts submerged in the salty brine for a minimum of 1 hour, or ideally up to 4 hours. This step is critical for maximum flavour absorption.
  8. Serve: Once the peanuts are perfectly salty and flavourful, scoop them out using a slotted spoon and serve immediately, or drain and allow them to cool for chilling.