Shultzie & Gerry I: As a resident of "peanut country" (they're just about through harvesting them here), the same folks that like boiled peanuts (and I've tried them, not crazy about the texture), are the same folks who are likely to dump a pack of salted peanuts into a Coca-Cola BEFORE they drink it. They swear its good, I swear that is where I draw the line --I haven't tried it and I don't intend to . . . whether or not Irma Harding recommends it!
I agree with the assessment of the Whitley Company peanuts, they appear to be the same peanuts that many companies around here use for Christmas gifts to their best customers. They are large, "fancy" quality nuts and they don't use a lot of salt or oil in the processing.
One way of fixing peanuts, that I learned here in North Carolina, is to buy peanuts "raw" (that is, shelled, but still with the skin on) and roast them in the toaster oven --makes a great treat!
Some of the locals tell me about times they've gone out hunting deer, but returned empty-handed, but full-tummy'ed because they had spent all their time eating peanuts straight from the turned up roots drying in the fields.
Edit: Gerry, the trick to fixing grits is to get the consistency the way you like it (thick or thin) and eat them with lots of butter and pepper with salt if dietary restricts allow. They fill the cracks in nicely to an egg breakfast with country ham and red-eye gravy (which can also be used on the grits, by-the-way) with a big, fat cheese biscuit with a little molasses ---mmmmmmm Good!