15 ounces shelled and skinned AB's Roasted Peanuts, recipe follows
1 teaspoon kosher salt
1 1/2 teaspoons honey
1 1/2 tablespoons peanut oil
2 pounds in-shell raw peanuts (see Cook's Note)
2 tablespoons peanut oil
1 to 2 tablespoons kosher salt
If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.