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Honey Roasted Peanuts

User Rating 4 Star Rating (2 Reviews)

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Honey Roasted Peanuts
(c) 2010 Elizabeth LaBau, licensed to About.com, Inc.
This Honey Roasted Peanuts recipe produces golden brown nuts with a deep honey taste, a satisfying crunch, and a kiss of salt. It's best to use raw nuts in this recipe, but if you can't find raw peanuts, use nuts with as little processing and salt as you can find. You can also experiment with adding other spices, like cayenne or chipotle powder, to make spicy honey-roasted peanuts.

Ingredients:

  • 1 lb peanuts, preferably raw
  • 1/3 cup honey
  • 2 tbsp butter
  • 2 tsp salt, divided use
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 cup granulated sugar

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Preheat the oven to 325 degrees F (160 C).

2. Place the butter, honey, vanilla, cinnamon, and 1 tsp salt in a large microwave-safe bowl and microwave until the butter is melted, about 45 seconds, stirring halfway through. Once melted, stir until the liquid is smooth.

3. Add the peanuts to the honey mixture and stir until they're all coated. Pour the peanuts out onto the prepared baking sheet and spread them into an even layer.

4. Bake the peanuts for a total of 20 minutes, stirring every 5 minutes to prevent burning. The peanuts at the edges will brown faster, so it's important to stir regularly to get an even roasting.

5. Once the peanuts are golden brown, remove them from the oven and stir again to distribute the honey on the baking sheet. After a minute or two, sprinkle the granulated sugar and remaining 1 tsp salt on top and stir again, to give them a bit of texture. As they cool at room temperature, stir occasionally, to break up any big clumps.

6. Once the peanuts have cooled completely, place them in an airtight container or plastic bag and store them at room temperature.

User Reviews

Reviews for this section have been closed.

 4 out of 5
Tweaks & specifics from experience., Member Manda22007

A few things you might want to consider before you start making these. Hopefully this is helpful! : ) . SALT. I listened to another reviewer about them being too salty and went with 1/4 tsp for each part. Something I was extremely glad about because after I opened the can of nuts I realized that they were already salted. Using the suggested amount would have definitely been too much. . TIME. Also, for my first batch I went with the can of planters cocktail nuts that I already had (as raw was indicated to be optional). While doing my stirs every 5 mins, by the third one (15 mins) they were burning. 20 mins would have definitely been too long, I'm assuming because my nuts had previously already been cooked. I took my second batch out just shy of 15 mins and they turned out fine. So I'd start watching them closely after the half way point if you go with the same kind of nuts. . CINNAMON. I've had these types of nuts before and the flavor I got from these were PERFECT. Exactly what I wanted. However, I gave some to family members that have never had these before and they complained that they couldn't taste the cinnamon. So you might want to add more, but it's up to you. . TOOLS. I was using a large metal spoon for the stirring and kept ripping the foil with it, you might want to use something softer. . STICKING. While the first batch was cooling I was fooling with a second batch and cleaning, stirring the first batch every few minutes. I'd advise you to stir them much more often. I had to throw away a few handfuls of the first batch because I just couldn't get them to let go of the foil. I didn't have that problem with the second batch, which I stirred continuously until they were cool enough to store. . SUGAR. I put the sugar on the nuts a few minutes after they came out like the recipe said and it just melted into the mix (was it meant to be a glaze maybe?) and you couldn't tell I had even added sugar nor did it add texture or taste quite how I wanted. I'd wait a bit longer to add the sugar. And if you don't mind them to be actually dusted with sugar, what I did was put them in a tightly sealed container when they were cool, then I added sugar, closed it, then shook it all about. They turn out perfectly! . All and all, so happy I found this recipe and a thank you to the person who posted it!

28 out of 28 people found this helpful.

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