📝 About This Recipe
Elevate your snacking experience with these addictive, artisanal honey roasted peanuts that strike the perfect balance between floral sweetness and savory saltiness. Unlike store-bought versions, these are glazed with real wildflower honey and a hint of smoked paprika, creating a complex flavor profile that develops beautifully in the oven. The secret lies in a double-coating process that ensures every single nut is encased in a crisp, golden shell of caramelized goodness.
🥗 Ingredients
The Nuts
- 1 lb Raw Blanched Peanuts (unsalted and skins removed)
The Honey Glaze
- 1/3 cup Wildflower Honey (high quality for best floral notes)
- 2 tablespoons Unsalted Butter (melted)
- 1 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Smoked Paprika (adds a subtle depth without heat)
- 1 pinch Cayenne Pepper (optional, for a tiny kick)
The Finishing Dust
- 1/4 cup Granulated Sugar (extra fine works best)
- 1.5 teaspoons Kosher Salt (adjust to taste preference)
- 1 tablespoon Light Brown Sugar (packed)
👨🍳 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 the honey from sticking.
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2
In a large microwave-safe bowl, combine the honey, melted butter, vanilla extract, cinnamon, smoked paprika, and cayenne pepper.
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3
Whisk the glaze ingredients vigorously until the honey and butter are fully emulsified into a smooth, glossy syrup.
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4
Add the raw peanuts to the bowl. Use a rubber spatula to toss them thoroughly, ensuring every single nut is generously coated in the glaze.
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5
Spread the peanuts onto the prepared baking sheet in a single, even layer. Do not crowd them too much, as they need air circulation to crisp up.
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6
Place the tray in the center rack of the oven and bake for 10 minutes.
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7
Remove the tray and use a spatula to stir the peanuts well, redistributing the honey that may have pooled on the parchment paper.
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8
Return the peanuts to the oven for another 10-15 minutes. Watch them closely during the final 5 minutes; they can go from golden to burnt very quickly due to the sugar content.
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9
While the nuts are in their final stage of roasting, whisk together the granulated sugar, kosher salt, and light brown sugar in a medium clean bowl to create the 'finishing dust'.
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10
Remove the peanuts from the oven when they are a deep amber color. Let them sit on the tray for exactly 2 minutes—they will be very sticky at this stage.
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11
While still warm and tacky, transfer the peanuts into the bowl with the sugar and salt mixture. Toss them quickly and thoroughly to coat.
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12
Spread the coated peanuts back out on the parchment paper in a single layer to cool completely. Separate any large clumps with your fingers as they cool.
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13
Once completely cool (about 30-45 minutes), the coating will be hard and crunchy. Give them one final toss to break up any remaining clusters.
💡 Chef's Tips
Always use raw peanuts for this recipe; pre-roasted nuts will become overcooked and bitter by the time the honey caramelizes. If the peanuts are sticking together in a giant mass, you likely didn't toss them in the sugar/salt mixture while they were at the 'tacky' stage. For a deeper flavor, try using buckwheat honey or Manuka honey for a more medicinal/earthy undertone. Store in an airtight glass jar immediately after cooling to prevent the sugar from absorbing moisture and becoming sticky. If you prefer a 'dry' finish like the commercial cans, ensure you use extra-fine granulated sugar for the final coating.
🍽️ Serving Suggestions
Serve alongside a cold, crisp IPA—the bitterness of the hops cuts through the honey sweetness perfectly. Sprinkle these over a bowl of premium vanilla bean ice cream for an instant gourmet sundae. Add them to a charcuterie board to provide a sweet-and-salty contrast to sharp cheddars and salty prosciuttos. Package them in small cellophane bags with a ribbon for a thoughtful, high-end homemade gift. Coarsely chop them and use as a crunchy topping for a Thai-inspired chopped salad.