The largest of all peanuts, the Virginia peanut is also known as the “ballpark” peanut and is often used in gourmet snacks. Virginia peanuts account for about 15 percent of total U. S. production. Our Virginia Raw peanuts are plucked straight from the earth, cured and sent to you otherwise unaltered. These extra large Virginia peanuts are valued for their high nutritional value and large meaty size. Our RAW Virginia peanuts are 100% all natural with no additives or preservatives! You save when you buy RAW Virginia peanuts direct from our farm, so come on and go nuts with ROYAL OAK PEANUTS/Hope & Harmony Farms!
ROYAL OAK PEANUTS STATES THESE PEANUTS IN THESE CONTAINERS ARE RAW AND HAVE BEEN INSPECTED BY THE USDA, BUT STILL MAY CONTAIN BACTERIA, AND IF NOT COOKED PROPERLY COULD CAUSE ILLNESS. FOR YOUR PROTECTION, ANY PEANUTS LABELED AS RAW MUST BE COOKED PRIOR TO CONSUMPTION.
Quality • Tradition • Goodness
Did you know? There are enough raw peanuts in one acre to make 30,000 peanut butter sandwiches.
C A J U N S P I C E D B O I L E D V I R G I N I A P E A N U T H U M M U S
T H E P E R F E C T H E A L T H Y P E A N U T S N A C K
1 cup shelled boiled peanuts (1 1/2 pounds raw in shell peanuts)
2 tablespoon tahini (sesame seed paste)
1 small clove of fresh garlic, peeled and minced
1 tablespoon lemon juice (from a real lemon)
1/4 teaspoon ground cumin tiny pinch of cayenne
1½ tablespoons Cajun seasoning
2 tablespoon green peanut oil or extra virgin olive oil
2 tablespoons water
½ tsp salt
1 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. garlic powder
1 tsp. chili powder
Boiled Virginia Peanuts:
2 tablespoons kosher salt
1/4 cup cider vinegar
1 gallon water
1½ tablespoons Cajun seasoning
1 pound raw Virginia peanuts (in shell or out
of the shell)
Combine ingredients in bowl and set aside.
Put the vinegar and water in a big pot and bring to a boil. Add the Cajun seasoning. Add peanuts. Find a plate that is just smaller than the diameter of your pot (Make sure the peanuts are covered with water).
Place the plate on top of the peanuts to weigh them down a bit. Lower heat to a simmer and cook for about 6 1/2 hours, or until peanuts are very tender (add water as needed to keep peanuts submerged). Drain and cool on a pan in the refrigerator. Store in refrigerator in a sealed container for up to 5-7 days. Shell one cup of them for hummus and save the rest to prepare additional hummus or keep as a snack.
Hint: you can use peanuts that are already shelled to boil or use boiled peanuts from a can. If using can boiled peanuts add Cajun seasoning directly into your hummus for added flavor and an extra kick.
Preparation for Hummus:
Combine the boiled peanuts, the tahini, garlic, lemon juice, in food processor and turn on low. With motor running slowly add the green peanut oil to emulsify. Then add the water to thin and blend until the spread
is the consistency of a spreadable hummus. Season to taste with salt, if needed. Remember, boiled peanuts are salty already. To be served with accompanying bread, crackers, chips, pita, pickles, or veggies.
Makes 2 cups.
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- Gift wrapping:
- Options available
- To maintain best eating quality, store peanuts in a cool dry place. For short-term storage (a few days) keep at or below 60 degrees. For long-term storage, keep at 40 degrees or below.
- Peanuts may be stored in a tightly closed container in the freezer to maintain freshness for an extended period of time.
- Approximately 1 1/2 pounds raw in shell peanuts = 1 pound raw shelled peanuts or 3 1/4 cups.