Wednesday, January 27, 2010

Honey Roasted Peanuts

(picture from The Novice Chef)

I love having quick things to snack on when I get home from work, before bed, pretty much anytime I walk through the kitchen. Honey roasted peanuts have always been a favorite, and after seeing The Novice Chef's post I was hooked. It's nice to know that with less, all identifiable ingredients, you can get honey roasted peanuts that taste better than the stuff from a can.

I've made these twice already, and each time I got impatient or something because my peanuts don't look the picture above. They taste awesome, but they are more like little peanut clumps than individual ones. I don't think I let them cook in the saucepan long enough, but these are Seriously, make them now.

Honey Roasted Peanuts
Source: The Novice Chef, adapted from Natalie's Killer Cuisine orginally from

You will need:

2 cups raw peanuts
2 tbs honey
2 tbs water
2 tbs canola oil (you can also substitute Peanut Oil)
1/4 cup sugar
1/2 tsp salt

Preheat oven to 350 degrees.

Place the peanuts on a baking sheet and in a preheated oven for 10 minutes. (If the peanuts are already roasted, skip this step) Set the peanuts aside and let cool. In a medium sized sauce pan add the honey, water and oil. Bring to a boil and add the peanuts. Stir around for a few minutes, until all of the liquid has been absorbed by the nuts. Transfer into a medium bowl and toss with the sugar and salt. Spread back on the baking sheet with wax paper, let cool. Enjoy!

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