Wakefield Virginia Peanuts InShelled Animal Peanuts, 25 lbs

*Monroe Systems for Business is a huge supporter of local business. We have partnered with Wakefield Peanut Company, one of the premier peanut suppliers in the country, as part of this initiative. Our goal is to bring you an incredible product, at an incredible price.

Wakefield Peanut Company continues to cultivate a tradition of excellence that began more than 150 years ago when the first commercial peanut crop in the United States was grown a few miles west of our location. For over 40 years, our family-owned business in Wakefield, Virginia, has produced some of the finest peanut products available.

Virginia Hand-Picked Peanuts

Virginia peanuts (grown primarily in North Carolina, South Carolina, and Virginia) are largely podded and usually contain two large, elongated seeds with light reddish skins. They are valued by consumers for their large size, beauty, excellent peanut flavor, and high nutritional value.

About Our Peanuts

Quality at its Finest

Throughout the years, we've built relationships with a number of local farmers who support us in the peanut planting and production process. Many of these are award-winning farmers who have been peanut-yield-per-acre state champions, one of the highest honors a peanut farm can receive in Virginia. These peanuts are then put through a number of screening, cleaning, and sorting machines to select and prep only the finest super extra-large peanuts for sale to our customers.

• Peanuts are the original "Health Nut"
• They contain Protein, B Vitamins, Fiber, and Essential Minerals
• They do NOT contain cholesterol
• Certified Virginia's Finest by VDACS

A Treat Worth Sharing...

Give a special treat to your backyard friends by feeding them Wakefield Peanuts! Our peanuts are a favorite of many squirrels, wild birds, pigs, deer, chipmunks, and more.

Use and Storage of Raw Peanuts

As with many raw agricultural food products, it is recommended that peanuts be cooked before consumption. See below for instructions on cooking peanuts.

To maintain the best eating quality, store peanuts in an airtight container in a cool, dry place. For short-term storage (a few days) keep at or below 60 F; for extended storage keep at 40 F or below (Peanuts keep fresh indefinitely stored in a tightly closed container in the freezer).

Cooking Your Peanuts

Conventional Oven Roasting (Parching)

Instructions: Place raw peanuts, in shell OR shelled, one layer deep in a shallow baking pan. Roast at 350 degrees F. - 15 to 20 minutes for shelled and 20 to 25 minutes for in-shell peanuts (remove from heat just short of doneness desired as peanuts continue to cook as they cool).

Microwave Oven Roasting

(700-watt oven)* Ingredients: 1 cup raw shelled peanuts, 1/2 teaspoon salt, cold water | Instructions: Pour peanuts into a colander or wire basket and wet thoroughly. Sprinkle with salt. Pour into a small microwave-safe casserole or pie plate. For a light roast, microwave on HIGH for 2-1/2 minutes; stir microwave 2-1/2 minutes longer. For a darker roast, stir and microwave 1 minute longer, in 30-second increments. Peanuts will be crisp when cool. *Note: Cooking time varies, depending on the oven wattage; adjust cooking time and/or wattage output as necessary for the oven in use; remember, peanuts continue to cook as they cool.

Oil Roasting (French Frying)

Ingredients: 2 cups raw shelled red skin OR blanched peanuts, 1-1/2 cups peanut oil or enough to cover peanuts | Instructions: In an electric skillet, deep fryer, or heavy saucepan heat oil to 350 degrees F. Add peanuts and cook, stirring occasionally, for about 5 minutes or until just under doneness desired (they continue to cook as they cool). Drain on paper.

Boiling

Ingredients: 2 to 3 pounds raw peanuts in the shell, 1 1/2 cups salt | Instructions: Put raw in-shell peanuts and salt in a large pot. Cover entirely with water. Bring to a boil and simmer for at least 1 hour and up to 3 hours. Pull 1 or 2 peanuts out of the pot and crack them open to check if done. If they are soft, they are done. If they are still slightly crunchy, they are not done. If they are not salty enough, leave them in the salted water and turn off the heat. When done, drain and serve immediately.