📝 About This Recipe
Elevate the humble legume into a gourmet snack with this perfect balance of floral honey, warm spices, and a crystalline salt finish. These peanuts are double-roasted to ensure a deep, nutty complexity and a shattering crunch that puts store-bought varieties to shame. Whether served as a sophisticated bar snack or packaged as a heartfelt gift, their addictive sweet-and-savory profile is truly irresistible.
🥗 Ingredients
The Nuts
- 1 lb Raw Blanched Peanuts (skins removed for the best texture)
The Honey Glaze
- 1/3 cup Wildflower Honey (high quality for better floral notes)
- 2 tablespoons Unsalted Butter (melted)
- 1 teaspoon Pure Vanilla Extract (adds depth to the sweetness)
- 2 tablespoons Light Brown Sugar (packed)
- 1/8 teaspoon Cayenne Pepper (just enough for a subtle back-heat)
- 1/2 teaspoon Ground Cinnamon
The Finishing Dust
- 1/4 cup Granulated Sugar (for the final crystalline coating)
- 1.5 teaspoons Flaky Sea Salt (Maldon or similar)
- 1/4 teaspoon Smoked Paprika (adds a hint of woodsmoke aroma)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Line a large, rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking.
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2
In a small saucepan over low heat, combine the honey, melted butter, light brown sugar, vanilla extract, cinnamon, and cayenne pepper.
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3
Whisk the glaze mixture gently until the sugar has completely dissolved and the liquid is smooth and glossy.
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4
Place the raw peanuts in a large mixing bowl. Pour the warm honey glaze over the peanuts while it is still fluid.
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5
Toss the peanuts thoroughly with a rubber spatula, ensuring every single nut is evenly coated in the amber glaze.
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6
Spread the peanuts onto the prepared baking sheet in a single, even layer. Use your spatula to separate them as much as possible.
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7
Place the tray in the center rack of the oven and roast for 15 minutes.
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8
Remove the tray and use a metal spatula to stir and flip the peanuts. This ensures the honey doesn't pool and burn on the bottom.
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9
Return to the oven for another 10-15 minutes. Watch closely during the final 5 minutes; the honey can turn from golden to burnt very quickly.
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10
While the peanuts finish roasting, whisk together the granulated sugar, flaky sea salt, and smoked paprika in a small clean bowl.
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11
Once the peanuts are a deep golden brown, remove them from the oven. Let them sit for exactly 2 minutes—they will be very sticky.
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12
Transfer the slightly cooled, sticky peanuts back into a clean large bowl. Sprinkle the finishing sugar and salt mixture over them.
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13
Toss vigorously to coat. The sugar will stick to the honey glaze, creating that signature sandy, crunchy exterior.
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14
Spread the coated peanuts back out on the parchment paper in a single layer to cool completely. They will harden and become crunchy as they reach room temperature.
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15
Once fully cooled, break apart any clumps and store in an airtight container.
💡 Chef's Tips
Always use raw peanuts rather than pre-roasted ones to avoid an overcooked, bitter taste. If the peanuts are sticking together too much after cooling, you can briefly pulse them in a bowl with a little extra sugar. Don't skip the parchment paper; the honey glaze acts like glue once cooled and is difficult to clean off a bare pan. For a holiday twist, replace the cinnamon with pumpkin spice or ground ginger. Store in a glass jar at room temperature for up to two weeks for maximum freshness.
🍽️ Serving Suggestions
Serve alongside a cold, crisp Pale Ale or an Amber Lager to cut through the sweetness. Coarsely chop these peanuts and sprinkle them over vanilla bean ice cream or a warm apple crisp. Include them on a charcuterie board to pair with sharp cheddar or creamy brie. Mix with dried cranberries and dark chocolate chunks for a gourmet trail mix. Package in cellophane bags with a ribbon for a sophisticated homemade host gift.