2 c. shelled raw peanuts
1/2 c. water
2 tsp. salt

Mix peanuts, salt and water together in a heavy saucepan. Place over medium heat and cook until water is evaporated. Stir constantly to be sure all peanuts are covered with salt and do not burn. When water is evaporated, spread nuts in one layer on baking pan and toast in 300 degrees F. oven for about 30 to 45 minutes or until lightly browned. Stir about every 10 minutes for even browning. Do not overcook. NOTE: Either shelled blanched or redskin peanuts may be used.

GARLIC PEANUTS:

To 1 cup roasted peanuts add 1/4 teaspoon garlic powder. Stir well to blend.

ONION FLAVORED:

To 1 cup roasted peanuts add 1/4 teaspoon onion powder.

CHILI PEANUTS:

To 1 cup roasted peanuts add 1/4 teaspoon chili powder and 1/8 teaspoon