Because . . . why not?
(Plus, my wife won't let me get them at the market.)
1 lb raw peanuts (I used red skin like the Original Beer Nuts)
1/3 c. water
1-1/2 c. sugar
1 T. Kosher salt
Preheat oven to 300°.
In a medium saucepan over medium to medium-high heat, stir in water, sugar, and peanuts. Bring to a boil. Boil, stirring regularly (not constantly or the skins will come off), until water is absorbed. It will turn from a syrup consistency to a grainy sugar consistency. (Be careful here, I walked away for about a minute during this stage and the bottom hardened solid.)
Spread peanuts on baking pan, (I sprinkled salt on the pan first to keep them from sticking). Break up any large clumps of peanuts. Sprinkle with Kosher salt.
Bake for 20 to 25 minutes for a lighter coating and crunch, or 30 minutes for a deeper darker coating. Stir after the first 15 minutes. Let cool on pan. Store in an airtight container once completely cooled.
I have enough legumes left over for another batch, so I think I will add cayenne pepper to this one.
It quick and easy and cleanup was no problem since the cooked on sugar easily dissolves in hot water.