Makes 2 pounds. Recipe is by Helana Brigman.
2 lbs. raw green peanuts, thoroughly rinsed
2?3 cup kosher salt
9 cups water, plus more as necessary
1 tbl. cayenne pepper, optional
1. Thoroughly rinse peanuts in cold water using a large strainer. To prevent grime buildup inside your slow cooker, you may wish to repeat this step several times.
2. In a large saucepan, add salt and water and bring to a boil over medium-high heat. Boil for five minutes, stirring until salt is fully dissolved. Remove water from heat and rest for five more minutes.
3. Transfer salt water to slow cooker. If using cayenne, add to water and whisk to combine.
4. Stir in raw peanuts, coating to cover in salt water. Set cooker to high and cook for 2½ to 3 hours, or until desired level of softness.