A make-ahead recipe for the style of boiled peanuts you'll find served as a pupu or appetizer in Hawaii, these are made with ginger, star anise, and peppercorns.
Prepare the Peanuts: Rinse the peanuts then place them in a large pot cover with water and soak for 30 minutes to 12 hours (you may need to use a pot top, plate, or resealable plastic bag filled with water to help keep the peanuts submerged). The longer you soak the peanuts, the less time they’ll need to simmer so I’d recommend going longer if you have the time.
1 1/2 pounds raw peanuts
Cook The Peanuts: Drain the soaking water, cover the peanuts with fresh water, add the remaining ingredients, and stir. Bring to a boil over medium heat. When it boils, reduce the heat to medium-low and simmer, stirring every 15 minutes.
1/3 cup Hawaiian red alaea sea salt, 16 cups cold water, 6 to 8 whole star anise, 2 inch ginger, Pinch black peppercorns
Start checking the peanuts after 1 hour of cooking. Remove one peanut from the liquid, let it cool slightly, then peel it open and taste the peanut. It’s done when it has the texture of a cooked bean. You may need up to 2 hours total. You’re only going for the cooked texture at this point, so don’t worry too much about flavor.
Refrigerate The Peanuts: Remove the peanuts from the heat and cool them in cooking water for 30 minutes to 2 hours. Drain and store refrigerated until ready to eat.