I found this recipe in the Fitchburg Sentinel and Enterprise and it sounded interesting. I liked the original recipe but I thought it needed a bit more so I added the black pepper.
6 cups dry roasted, unsalted peanuts (1 2lb6oz container)
1/4 cup soy sauce
2 teaspoons sesame oil
2 tablespoons sugar
2 tablespoons ground ginger
2 tablespoons garlic powder
1 teaspoon ground black pepper (optional)
Preheat oven: 350º
In a gallon sized plastic bag mix sugar, ginger, garlic powder, and black pepper. When well mixed add soy sauce and sesame oil and blend into a smooth runny paste. Add peanuts and massage in bag until well coated. Spread peanuts on non-stick baking sheets. (I use the largest sheet pan I can fit in the oven and coat it lightly with non-stick spray.)
Bake for 7-10 minutes (since I get all the nuts in one pan I bake them a bit longer, about 12-15 minutes). Loosen from pan and let cool. Break up clumps and store in an airtight container. Because of the sugar in the recipe the nuts will get a bit sticky if left out in humid weather.
For an interesting snack mix use the peanuts with chow mein noodles and glazed Asian style crackers.