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Ingredients:

  •  in-shell peanuts

Directions:

Wash in-shell peanuts thoroughly in cool water. Place the peanuts in a sauce pan and cover with a medium brine (10 ounces salt to one gallon of water). Boil covered for 45 minutes or until the kernels are tender. Allow the peanuts to sit in the brine to increase saltiness and drain as soon as the desired degree of saltiness is achieved. The peanuts are ready for shelling and eating immediately or they may be held in the refrigerator for as long as five days.

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