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.

Stir occasionally.

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!