Soak Peanuts in cold water for 3 hours or overnight.
Drain and pour into pot large enough to hold peanuts. Boil on high for 4 hours. DO NOT SALT YET
After 6-8 hours peanuts should start turning from the natural beige color to a darker brown....add 1/4 cup of kosher salt.....continue boiling another hour. After this hour add another 1/4 cup salt to your liking. Make sure to taste your peanuts as you go to make sure they are not too salty. The more peanuts you have, the more salt you will add.
Once they are completely dark brown they are done. If you like them with a crunch make sure to taste as you go for consistency....jumbo peanuts typically become mushy, so aim for the smaller variety. Bag up in ziplock bags and enjoy..can last a week in fridge! Serve warm or room temp!
