I just received 5 pounds of unsalted Virgina Peanuts. I want to roast them with various flavors.
But first a test run with simple brine and seasonings. How long do you let them soak? And what's the best roasting technique so the salt/brine/flavors get into the shell to flavor the peanuts? To clarify, these in the shell peanuts. I don't want to shell and then roast them.
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
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