Almonized peanuts?

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A relative gave us a jar of peanuts labeled as "Almonized Peanuts." They were incredibly crunchy, apparently as a result of the process. Nice!

I roast my own peanuts, cashews, almonds, etc, in the oven, much better than what you can buy, but now I want to make these crunchy ones at home, and I hit a wall. "Almonized" peanuts are for sale all over the place. "Almonized peanut recipe" turned up nothing.

I guess the idea is to put them in near-boiling water first, but...for how long? A 15 second parboil? A 15 minute simmer? Do you dry them out thoroughly before roasting, or leave 'em wet? Anyone know?
 
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