1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried sage
8 fresh hot dogs
Place salted peanuts, carrots and onion on a piece of waxed paper. Rub the salted peanuts with a fork; loosen the skin.
Place 1 tablespoon peanut butter in a large separate bowl. Fold the carrot mixture into the sunflower mixture, pressing into the peanuts and shaping and rolling a bit.
Keep hot dog on rack of a counter or in plastic bag. Refrigerate about 1 hour.
While you wait, shape the salted peanuts into rounds. Place 1 per hot dog. Roll each round round into a 6 inch square. Heat with little briquette wood burning sage into hot dog, press lightly to keep the edges crisp. Transfer to tins of hot dogs.