Shell the peanuts and remove the husk. Put two tablespoonfuls of butter into a clean frying-pan, preferably enamelled. Make hot, and put in the nuts. Let them cook at a moderate rate until they begin to brown. Turn them on to a paper on which you have placed two tablespoonfuls of salt and one teaspoonful of cayenne. Shake the nuts until they are well coated. Then put them into a wire sieve or strainer, and shake off the salt and pepper. When cool, store in airproof tin boxes or jars. If too hot, use less pepper.