Wash raw peanuts thoroughly. Put peanuts in large pot and cover completely with water. Pour salt over top of peanuts, about 1/4 pound of salt per five pounds of peanuts. Boil peanuts until firm, but tender, about 1 hour. Taste. If they are salty enough, drain immediately. If not, allow peanuts to sit in salty water to absorb more salt. Taste every 10 minutes to prevent over salting. Eat hot, at room temperature, or chilled. Peanuts also freeze well. Remove from freezer, boil until hot, then drain. Recipe courtesy of Scottish Games and Highland Gathering, Savannah GA Posted to recipelu-digest Volume 01 Number 406 by molony
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|Serving Size: 1 Serving (3058g)|
|Recipe Makes: 1|
|Calories from Fat: 10282 (69%)|
|Amt Per Serving||% DV|
|Total Fat 1142.5g||1523 %|
|Saturated Fat 162.7g||814 %|
|Monounsaturated Fat 562g|
|Polyunsanturated Fat 361.8g|
|Cholesterol 0mg||0 %|
|Sodium 755.5mg||26 %|
|Potassium 25926.1mg||682 %|
|Total Carbohydrate 877.4g||258 %|
|Dietary Fiber 401.9g||1608 %|
|Sugars, other 475.4g|
|Protein 671.6g||959 %|
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Calories per serving: 14872
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