Salted Roasted Peanuts

Place the peanuts in a dry skillet without any oil. Cook over low heat, stirring occasionally, for about 10–15 minutes.

Keep an eye on them to make sure the peanuts don't burn. When the skins crack and split well, the peanuts are done.

Let the peanuts cool slightly, then rub them between your hands to remove the skins. This step takes a bit of time — about 15–20 minutes.

Dissolve half a teaspoon of salt in one teaspoon of water.

Return the peanuts to the skillet and drizzle the salt water over them. Cook, stirring actively, until all the water has evaporated (a lot of salt crystals will remain in the pan, but some will stick to the peanuts). Optionally, you can add a couple drops of vegetable oil to give the peanuts that store-bought, bagged peanut look.

Done.