Fresh peanuts, also called green peanuts, require cooking after you harvest the nuts. This process makes the peanuts more palatable for eating. Two options for cooking peanuts are boiling and roasting. Boiled nuts have a soft consistency and require consumption within several days. Roasted peanuts are crunchy, and have a shelf life up to three months.
- Fill a large kettle with 8 cups of water. Add 1/2 cup of salt to the water for every 1 lb. of raw peanuts. Bring the mixture to a boil over medium-high heat.
- Rinse the peanuts with water to remove dirt and cull out any shell pieces.
- Pour the rinsed peanuts into the boiling water. Turn the heat to medium-low and simmer the peanuts for about two hours, or until the nuts become soft. Remove two or three nuts from the kettle and crack them open to verify the doneness.
- Pour the water and peanuts into a colander. Let the peanuts drain for five minutes to remove as much water as possible.
- Serve the peanuts warm, or store them in the refrigerator for up to three days.
- Place the oven rack in the lower-center setting and pre-heat the temperature to 375 degrees Fahrenheit.
- Rinse the raw peanuts with water to remove any dirt. Dump the peanuts on paper towels and sift through to remove any shell pieces. Let the peanuts dry for 15 minutes.
- Put the peanuts into a large mixing bowl. Combine 2 tbsp. oil and 1 tbsp. salt in a small mixing bowl. Pour the oil mixture over top of the peanuts and mix the nuts with your hands to coat them with the oil mixture.
- Spread the peanuts onto a baking sheet, put them in the center of the oven and roast the nuts for about 15 minutes. Remove the tray from the oven, stir and flip the peanuts and put them back in the oven for another 15 minutes.
- Remove the baking sheet from the oven and set it on a cooling rack or trivet. Let the peanuts cool completely before eating.