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1
Rinse the raw green peanuts under cold running water, scrubbing away any dirt from the shells. Inspect and discard any that are cracked or visibly damaged. The shells should be pale, soft, and pliable — the sign of a freshly harvested, undried peanut. If the shells are brittle or papery, the peanuts are dried and will not achieve the required texture regardless of cooking time.
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2
Combine the water and salt in a large, heavy pot — a ratio of 1 cup (240 g) of salt to 1 gallon (3.8 litres) of water. Stir to begin dissolving the salt. Add the peanuts. Bring to a full boil over high heat, then reduce to a steady, active simmer. The water should taste aggressively, almost shockingly, salty; this is correct. The shell acts as a barrier and only a fraction of the salt will penetrate to the nut inside.
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3
This is where the dish lives or dies: cook the peanuts at a steady simmer for a minimum of 4 hours and up to 7, keeping them submerged throughout. At 4 hours, open one peanut by squeezing the shell; the nut inside should be soft and yielding rather than starchy or resistant. If it is starchy or hard, return the pot to the heat and continue cooking. Maximum creaminess is achieved closer to 7 hours. Do not rush this stage — there is no recovery from undercooking.
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4
When the peanuts are done, remove the pot from the heat and allow them to rest in the brine for 10–15 minutes. The salt continues to penetrate during this rest. Drain and serve immediately, or hold in the brine and serve warm. Eat directly from the shell: squeeze the shell open along its seam and suck or pick out the soft nuts. The residual brine is part of the dish.