Nilagang Mani (Filipino Boiled Peanuts)

Method

1. Sort the peanuts and discard any mouldy, damaged or rancid-smelling shells. Rinse under running water and rub away soil. Raw peanuts are essential: roasted nuts will not soften into the same creamy boiled snack.
2. For dried raw peanuts, soak in plenty of water overnight in the refrigerator, then drain and rinse. Freshly harvested moist peanuts do not need this soak. The soaking time is separate from the cooking time and must not happen in a hot kitchen overnight.
3. Place peanuts in a large pot with the 2.5 litres water and salt. Bring to a full boil, then reduce to a steady simmer and cover partly. Floating peanuts can be turned occasionally with a clean spoon; do not weigh them down with unsuitable non-food objects.
4. Simmer fresh peanuts for about 45–90 minutes, or soaked dried peanuts for 2–3 hours, checking periodically. Top up with boiling water to keep them covered. Older dried nuts can take longer; a timer alone cannot confirm their texture.
5. Remove two or three peanuts from different parts of the pot, cool enough to handle and open them. The kernels should mash easily when bitten, without a hard chalky centre. Keep simmering in 20-minute intervals if necessary.
6. Once tender, switch off the heat. Rest in the hot brine for 15 minutes for a little more seasoning, then drain. Taste after cooling; serve warm in the shell with a bowl for discarded shells. Do not add extra salt to the entire pot before testing a kernel.
7. Cool leftovers promptly and refrigerate within 2 hours in a shallow container. Use within 3 days, or freeze in small bags. Reheat a serving in boiling water until hot throughout; cooked peanuts are moist food, not a shelf-stable bag of roasted nuts.