Start by adding the raw peanuts to a large Dutch Oven (preferred) or pot with a tight lid
Throw in salt, Worcestershire, Tabasco, Old Bay, crushed red pepper, habanero powder, cayenne pepper, garlic salt, minced garlic and water. IMPORTANT: You will want retain a 50/50 peanut to water/brine ratio so add water as needed.
Bring to a rapid boil while stirring frequently
Once the peanuts have been boiling for approx. 10 minutes, reduce the heat to medium or medium-low and cover with lid. Simmer for 8-10 hours.
Check water level about every hour to 2 hours, if there is not an approximate 50/50 peanut to water ratio add some hot water along the way
At 8 hours take a test peanut and pop it open to try. When you eat it you want to look for a kidney bean-like texture, I know, sounds weird, but you’ll see. If the desired texture is not achieved at 8 hours, boil for another 2 hours for a total cook time of 10 hours.
Once cooked to your liking, serve with the same 50/50 peanut to brine ratio and enjoy!
Place the leftovers in a large jar or tightly sealed container or ziplock and reheat as needed
To reheat, simply place a 50/50 peanut to brine ratio in a pot on medium heat and cover. Let simmer for 5-10 minutes. Repeat and enjoy!
