Boiled peanuts

🥜 Raw peanut kernels soaked cold then boiled tender, six small snacks.

Ingredients

• 180 g dry raw food-grade peanut kernels, hard shells removed, thin skins on
• 1 litre drinking water for cooking, plus more as needed
• Plenty of drinking water for soaking
• Up to 2 g salt

Preparation

Buy raw unroasted unsalted kernels without hard shells. Sort, rinse and soak covered in plenty of cold water eight hours in refrigerator.

Discard soaking water, rinse and put in pot with one litre fresh water and measured salt.

Bring to boil, then simmer partly covered about one hour. Keep immersed, adding hot water as needed.

Cool a spoonful before testing several kernels: tender throughout without hard dry core. Extend cooking if needed; age and size affect time.

Drain in clean colander and let excessive heat dissipate before serving. Do not automatically salt again.

Divide entire batch into six small portions, each from 30 g initial dry kernels before water absorption. Serve warm or cool quickly and refrigerate for cold service.