Rinse the raw peanuts several times to remove debris. In a 3-gallon stockpot, combine 1 cup salt, 2 gallons of water and peanuts.

An alternative to roasting peanuts in the shell, is to remove the raw peanuts from the hull and then roast for 15 to 20 minutes until they’re golden brown.

In a 3-gallon stockpot, combine 1 cup salt, 2 gallons of water and peanuts. Bring to a boil, reduce heat to medium-low and simmer, covered, 5 to 8 hours or until peanuts are tender.

The general ratio for boiling peanuts is 1/4 cup salt to 4 cups water to 1 pound of peanuts in the shell. Roasting is another option.

Raw peanuts (in the shell): As many as you can fit in your pot, to about 1/2 full. Water: Enough to float the peanuts in the pot, to about 2/3 full. Measure the amount of water used.

Leave peanuts in the shell, washfreshly harvested peanuts thoroughly in cool water. Place in an adequately large saucepan and cover with a medium brine (10 ounces salt to 1 gallon water).

Set remaining salt water aside. Bring salt water and peanuts to a boil, cover, reduce heat and cook one hour. Test doneness by breaking one open and tasting a slightly cooled nut.

Season liberally with salt and add chile and lime juice, or a little balsamic vinegar with honey and cinnamon. Raw peanuts also pickle very well both in and out of the shell.

Hines Nut Company Inc. today announced a voluntary recall of its salted jumbo Virginia in-shell peanuts.