1 1/2 pounds Raw peanuts
3/4 cup Kosher salt (or to taste)
14 cups water
Combine peanuts, salt, and water in a tall, oval 6-quart slow cooker. Cover and cook on HIGH 18 hours or until peanuts are soft. Drain peanuts before serving or storing. Store in zip-top plastic bags in refrigerator up to 2 weeks.
If you want to spice it up a bit, add 3 sliced jalapenos, 2 tablespoons red pepper flakes, 2 tablespoons creole seasoning and 1 tablespoon garlic powder. Yum yum!!