Use shelled and skinned unsalted peanuts for this purpose. Cook a small amount at a time and use shortly after they are roasted to preserve their flavor. Amounts are specified in recipes using roasted peanuts.

Place the peanuts in a skillet over moderate heat and cook, stirring constantly, until the nuts turn golden brown, about 5 minutes. Allow to cool. Pound in a mortar with a pestle or pro- cess in a spice grinder until the peanuts are a bit chunky.

Store-bought dry-roasted unsalted peanuts may be substituted in recipes calling for roasted peanuts.