| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Scottish | 1 | Servings | |
INGREDIENTS
| 5 | lb | Raw peanuts |
| Water | ||
| 1/4 | lb | Salt |
INSTRUCTIONS
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 <molony@scsn.net> on Dec 27, 1997
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