In a large, heat-proof bowl or pot, stir together the sriracha, boiling water, 1 cup of salt, and soy sauce until the salt is dissolved. Stir in the peanuts, place a heavy plate on the nuts to weigh them down and keep them submerged. Let them soak for 10 hours. If you can, stir them from time to time. This helps any debris fall to the bottom of the pot.

Use a slotted spoon or sieve to scoop the peanuts from the pot into a colander. This leaves any dirt or debris that was on the shells in the pot of brine. Spread the peanuts out in a single layer on dehydrator trays and dry them at 105°F for 12 hours. Alternatively, you can spread the peanuts out in a single layer on cooling racks and let them dry at room temperature, moving them every 12 hours for about 72 hours or until the shells are completely all the way through.

Preheat oven to 350°F. Divide the peanuts between rimmed baking sheets, spreading them out into a single layer. Roast for 20-35 minutes, depending on how dry your shells got, until fragrant and slightly darkened. The nuts will crisp up as they cool to room temperature. Let cool completely before putting in an airtight container.