Place shelled peanuts in a single layer in a 15- x 10- x 1-inch jellyroll pan. Bake at 350° for 15 minutes. Remove from oven, and cool. Remove hulls from peanuts.
Fry peanuts in a wire basket in deep, hot oil (300°) until lightly browned. (Peanuts will continue to brown after removed from oil.) Drain well on unglazed brown paper. (Do not use recycled paper.) Sprinkle peanuts with salt. Coarsely chop peanuts, and use as a garnish for cream soups.