Chinese Hawaiian Boiled Peanuts

The snack we only made once in the restaurant, back in 2017, because our kitchen manager was allergic to peanuts.

Make these peanuts for a potluck, or the next time you open a Hawai’i food restaurant and don’t have anyone on staff allergic to peanuts. These are better than any boiled peanuts anywhere else (and I’m not taking credit for the incorporation of star anise and ginger…only the proportions used in this recipe).

1.    3 lbs Raw Peanuts (if you’re in Philly, you can get raw peanuts from The Head Nut at Reading Terminal Market)

2.    ¼  Cup White Hawaiian Sea Salt (NOT the pink stuff! Alaea salt is for finishing, the white salt is for cooking)