To make salted dry-roasted peanuts, gather 2 pounds of in-shell raw peanuts, 2 tablespoons of peanut oil and 1 to 2 tablespoons of kosher salt. Preheat the oven to 350 degrees Fahrenheit and wash the peanuts in cold water to remove dirt and debris. Once the peanuts are clean, pat them dry and place in a large bowl.
Toss the peanuts in the large bowl with the peanut oil and salt until the peanuts are coated. Next, spread the oiled and salted peanuts over two 18- by 13-inch pans. Make sure the peanuts are in a single layer and not overlapping on the pan.
Roast the peanuts in the preheated oven for 15 minutes before rotating the pans, then roast for an additional 15 to 20 minutes. Let the peanuts cool before consuming. The peanuts get more crunchy as they cool on the pan.
Start with Valencia or Virginia peanuts in this recipe for ready to eat dry-roasted peanuts. For peanut butter, use the more oily Spanish peanuts. Shell the peanuts if making peanut butter and remove the skins by rubbing them over a salad spinner. After the skins are removed, place the lid on the spinner and spin until the skins are separated from the nuts.