- 2 pounds raw peanuts in the shell
- 1/3 cup salt
- 3/4 cup hot sauce
- 1 (3-inch) piece fresh ginger, sliced
- 1 tablespoon black peppercorns
- 2 teaspoons coriander seeds
- 2 bay leaves
How to Make It
Bring all ingredients and 1 gal. water to a boil in a stockpot over high heat. Cover, reduce heat to medium-low, and cook, stirring occasionally, 4 hours or until peanuts are tender. Add water as needed to keep peanuts covered.
Remove from heat; let stand, covered, 1 hour.
Note: We tested with Texas Pete Original Hot Sauce.