This is my husband's spicy and delicious recipe! It's a tradition during football season. Dry crab boil and jalapenos instill the peanuts with a distinctive salty, spicy flavor.
INGREDIENTS (for 3 servings):
- 5 pounds raw peanuts, in shells
- 1 (6 ounce) package dry crab boil
- 1 (4 ounce) can sliced jalapeno peppers, with liquid
Place peanuts in a slow cooker. Sprinkle with dry crab boil. Cover with water. Stir in sliced jalapeno peppers and their liquid. Cover the slow cooker, and cook the peanuts on low 8 hours, or overnight, until peanuts float to the top of the water.