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In large steel stock pot (for outside use) place peanuts and fill with water 3/4 full.
Add all but the jalapeños.
Place on gas burner and heat until boiling.
Boil at a steady boil for about 6 hours, adding water as needed to keep pot at least half full.
During last 2 hours add jalapeños.
Taste at the end of the 6 hours for doneness. They should be completely soft and the inside of the shells are completely "wet" looking--no white remains visible.
Eat hot or cold!
They are great!
Freeze some for later--just heat in microwave to enjoy that fresh out of pot taste again!
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