I bought roasted peanuts from the market and they have too much salt in them.
How should I reduce the salt in those peanuts as much as I can?
My intent is to make peanut butter.
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Depending on how much salt is on them, and how it's been applied, you might be able to knock some of it off, and effectively decant it:
You save yourself some effort, you might be able to do the whole work on top of your washing machine, or leave the container in the trunk of your car for a few trips. The larger the salt crystals, the easier this will be to remove. If it was applied as a wet spray or while the oils were on the surface of the peanuts, it's going to bind more to the peanuts, and be more difficult to remove.
Although the diluting trick will work, you can also use the peanuts in a recipe that would have otherwise called for salt and leave out the additional salt. You could also crush them up and use them as a topping for something that could use a little extra salt. (ice cream, Pad Thai, etc.)
Remove all surface salt by quickly rinsing them and thoroughly drying them as fast as possible.
I have rinsed salted nuts well in water to remove the excessive salt and then dried in the oven. Since salted nuts are already roasted, they don't "roast again" very well at all (or in general behave like raw peanuts when cooked) but you can certainly rinse to remove excess salt and dry at low temperatures.
If you want to just eat them immediately you can just eat them damp, but to preserve the quality or to use for something like peanut butter, they need to be dried again.
Getting them unsalted in the first place is more desirable, but not always feasible due to oddities of pricing (where unsalted nuts may cost 2-3 times as much as the same things with salt.)
Bring a saucepan of water to the boil, then add the peanuts and a small potato and simmer for half an hour. The salt will travel from the surface of the peanuts into the potato, which you can then discard. Since the peanuts are for peanut butter, boiling them shouldn't affect the final taste, though you can try a lower temperature if you're concerned, or if you want to preserve crunchiness.
I used to use this method when boiling super-salty gammon steaks. In this case, it should actually be more effective, since the salt is only on the surface of the peanuts, rather than begin suffused through them.
You really can't un-ring that bell...you can, however, dilute the "extra salty" peanuts with other, unsalted, peanuts until the you get the desired saltiness in your peanut butter.
You could put them in an industrial sifter and use that to knock the salt off and separate the peanuts from the salt in one step, but that's probably overkill unless you have a lot of nuts. Instead knock the salt off first, either with the shaking method that Joe mentioned or by placing the nuts between two sheets of clean fabric or clean, food safe paper and rolling and gently scrubbing them. Then do the sifting step using a normal kitchen sifter/strainer.
For eating in general,
I prefer to do this few at a time, than the whole 2.5lb container. Here are some pics. https://drive.google.com/open?id=0Bzj_F7fR53q6NnlfanpmUloyWlE
Wash, shake off excess water, put in baking pan, place in oven for 7 minutes at 350 degree, remove and let them set until cooled rebag and eat.
Now I want to know how much salt is retained in the nuts?
Put similar types of these two bowls together and shake them vigorously above a sink or any receiver and after few minutes most of the salt will be removed