1-1/2 lbs raw peanuts
1/3 C Hawaiian or Kosher salt
1 Gallon water
6-8 whole star anise pods
2″ piece of fresh ginger, cut into coins
Pinch of black pepper (to taste)
Rinse the peanuts then place in a large pot cover with water and soak for 30 minutes to 12 hours (you may need to use a pot top, plate, or resealable plastic bag filled with water to help keep the peanuts submerged). The longer you soak the peanuts, the less time they’ll need to simmer so I’d recommend going longer if you have the time.
Drain the water, cover the peanuts with fresh water, add the remaining ingredients and stir. Bring to a boil over medium heat. When it boils, reduce the heat to medium-low and simmer, stirring every 15 minutes.
Start checking the peanuts after 1 hour of cooking. Remove one peanut from the liquid, let it cool slightly then peel it open and taste the peanut it’s done when it has the texture of a cooked bean. You may need up to 2 hours total. You’re only going for the cooked texture at this point so don’t worry too much about flavor.
Remove the peanuts from the heat and let cool in cooking water for 30 minutes to 2 hours. (Don’t skip this step because it’s essential to helping the peanuts get fully seasoned.)
Drain and store refrigerated until ready to eat. (These taste best when consumed within 7 days.)
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