2 lbs raw peanuts, in the shell
3/4 cup salt
12 cups water
1 pkg (3-oz) boil-in-bag shrimp and crab boil
1/3 cup hot sauce
Combine all the ingredients in a 5 to 6-quart slow cooker or crockpot.
Place lid on cooker and cook on high for 18 hours or until the peanuts are soft.
Drain peanuts before serving or storing.
To store, place in ziptop plastic freezer bags and keep in the refrigerator for up to 2 weeks.
You can also freeze these peanuts in resealable freezer bags up to 2 months. May be reheated in microwave before serving.
This is a recipe from Mr. Food.