Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in large steel stock pot (for outside use) place peanuts and fill with water 3/4 full. add all but the jalapeños. place on gas burner and heat until boiling. boil at a steady boil for about 6 hours, adding water as needed to keep pot at least half full. stir occasionally. during last 2 hours add jalapeños. taste at the end of the 6 hours for doneness. they should be completely soft and the inside of the shells are completely "wet" looking--no white remains visible. eat hot or cold! they are great! freeze some for later--just heat in microwave to enjoy that fresh out of pot taste again!

Target recipe: place peanuts in a large saucepan. mix the water and salt to make a birne. cover the peanuts with the brine. bring ot a boil, cover, and boil until the shells are tender-around 45 minutes. remove from heat. let stand 30 minutes, drain well. keeps in the fridge for up to 1 week.