Ingredients:

  • 2 cups (280 g) Raw, Blanched Peanuts (Shelled, Unsalted)
  • 2 Tbsp (30 g) Unsalted Butter, Diced
  • 1/4 cup (60 ml) Liquid Honey
  • 1/4 cup (50 g) Granulated Sugar
  • 1 tsp (5 g) Fine Sea Salt
  • 1 Tbsp (15 ml) Hot Water
  • 1/2 tsp (2.5 ml) Vanilla Extract (Optional)

Instructions:

  1. Preheat the oven to a low-moderate temperature (300°F / 150°C). Line a large rimmed baking sheet with a silicone mat or high-quality parchment paper.
  2. In a medium heavy-bottomed saucepan, combine the butter, honey, sugar, salt, and hot water.
  3. Place the saucepan over medium-low heat. Stir constantly until the butter is melted and the sugar is completely dissolved (the mixture should be shimmering and uniform). Remove immediately from the heat.
  4. Stir in the vanilla extract, if using. Set the glaze aside briefly.
  5. Pour the raw peanuts into a large mixing bowl. Pour the warm glaze over the peanuts and stir thoroughly with a rubber spatula until every peanut is evenly coated and glistening.
  6. Transfer the coated peanuts onto the prepared baking sheet. Spread them into a single, even layer to ensure even roasting and crisping.
  7. Bake for 10 minutes. The glaze will begin to bubble vigorously.
  8. Remove the pan from the oven. Using the spatula, aggressively stir and scrape the peanuts, turning them over. Return the pan to the oven and bake for an additional 8–10 minutes.
  9. The peanuts are done when the glaze is deep golden brown and slightly crystallised. Remove the baking sheet from the oven and transfer it to a wire rack. Crucially, allow the nuts to cool and set completely for at least 30 minutes.
  10. Once completely cool and solid, use your hands or a spatula to break the nuts apart into individual pieces or small clusters. Store in an airtight container at room temperature.