HOLLAND FARMS

How to Boil Peanuts:

1 Cup of Rock Salt to every 10 pounds of peanuts. Place a large pot, cover with water and cook at a rapid boil for about 3 hours. Peanuts should be soft and tender. Allow peanuts to sit in a pot to absorb desired amount of salt.

How to Roast Peanuts:

Place raw shelled peanuts one layer deep in shallow pan. Roast at 350 degrees for 15 to 20 minutes until golden brown. Stir occasionally for even roasting. If you would like peanuts salted, add 1 teaspoon of butter or add margarine to each cup of peanuts immediately after removing it from the oven. Stir until peanuts are evenly coated and sprinkle with salt.

How to Deep Fry Peanuts:

Fill deep fat fryer or large sauce pan 1/2 full with peanut oil. Preheat oil at 350 degrees F. Fill colander or deep fat frying basket 1/2 full of raw peanuts. Submerge in hot oil. Let fry until raw peanuts start to turn light brown. Peanuts will continue cooking after they are removed from the heat. Do not overcook. Drain on paper towels, sprinkle with salt. Serve warm or store in a glass container with air tight lids. For an unusual snack, add 1/4 tsp, garlic powder or chili powder for each cup of peanuts.