DRY ROASTED PEANUTS
4 cups raw peanuts, with or without skins
1 cup water
2 teaspoons salt
Place all ingredients in a saucepan. Bring to a boil, stirring frequently; boil until all liquid is gone. (Until the peanuts are “stick-to-the-bottom-of–the-pan dry,” Joan says.) Place in a single layer on cookie sheet. Bake at 325 for 15-20 minutes, checking frequently to keep from burning. Let cool.