peanuts
salt
water
bay leaf, cayenne pepper or hot sauce (for spicier flavor; optional)

Wash peanuts thoroughly in cool running water to remove any grit from the surface of the shell. Place nuts in a stockpot and cover with a brine solution of 10 ounces salt to 1 gallon of water. Add optional flavors, if desired. Use adequate solution to completely submerge the peanuts. Bring peanuts to a rolling boil and cook for 1 hour. Taste test to determine if the nuts are cooked to a texture you prefer. If done, remove from stove. If still crunchy to your taste, continue boiling and checking every 15 minutes, until desired texture is reached. When cooked, serve immediately or allow to sit in the hot brine to increase the salty taste. The longer they sit, the saltier they get. When a desired level of saltiness is achieved, remove peanuts from the water and serve. Boiled peanuts will keep for 3 to 4 days in the refrigerator or they can be frozen in the shell in freezer bags for up to 12 months.