Sprouted peanuts are full of vitamins E, C, B and A, potassium, phosphorus, magnesium, iron, calcium, amino acids and protein. Choose unblanched peanuts for sprouting and remove the skins before you begin. Spanish peanuts tend to have looser skins which are easy to remove before soaking. However, you must soak other varieties for 1 to 2 hours to remove the skins. Add this to my Recipe Box.
Instructions
1. Place your soaked, skinless peanuts in a wide-mouthed glass jar and cover them with water. Leave them in the water for 8 to 12 hours.
2. Drain the water from the peanuts and place them in a fine mesh colander. Rinse them under running water and let them drain. Return the nuts to the jar and cover the mouth of the jar with breathable cloth.
3. Place the jar of peanuts in a cool, semi-lit location. Rinse and drain every 8 to 12 hours. Taste the peanuts with each rinse for flavor and examine the size of the sprout. You're done when the nut displays a bulge where the sprout will emerge. However, you may continue sprouting until they have small tails.
4. Rinse the sprouts and let them drain thoroughly. Place them in the glass jar and seal the lid tightly. Store in the refrigerator for 3 to 4 weeks.
Tags: remove skins, them drain