Honey Roasted Peanuts

"Make your own! I was surprised not to find this recipe on here - it's very easy and tastes better than store bought canned. I clipped this recipe from some newspaper. If you like really sweet then try sprinkling with sugar. DO NOT USE MARGARINE - THEY WILL BURN OR GET TOO DARK. Photos taken by me on 2/26/06."
 
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photo by GeeWhiz photo by GeeWhiz
photo by GeeWhiz
photo by GeeWhiz photo by GeeWhiz
photo by GeeWhiz photo by GeeWhiz
Ready In:
15mins
Ingredients:
4
Yields:
2 cups
Serves:
4-8
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ingredients

  • 2 cups peanuts (not raw)
  • 2 tablespoons butter (not margarine)
  • 2 -3 tablespoons honey
  • 1 teaspoon salt (optional)
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directions

  • Preheat oven to 350°F.
  • Place peanuts in a bowl.
  • Heat butter and honey together, in microwave or on stove top, stirring well; Toss with peanuts.
  • Spread peanuts on a cookie sheet and bake at 350F for 5 to 10 minutes; After the 1st 5 minutes check them & stir every 1 or 2 minutes until peanuts are golden brown - the glaze will thicken and darken.
  • Remove, stir while cooling for 5 - 10 minutes until they no longer stick together.
  • *Sprinkle with salt (optional) or mix it in with the honey & butter mixture; you can also toss with sugar.
  • *I saw these at a Chinese restaurant covered with Powdered Sugar - yummy!
  • These taste great while they're warm! (and may leave a little butter on your fingers).

Questions & Replies

  1. Can you use dry roasted peanuts?
     
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Reviews

  1. This is a great recipe! I love the butter flavour. If you find that the peanuts are still gooey or sticky after cooling, it means that you probably didn't cook them enough. They need to be cooked until the honey reaches a hard crack stage (i.e. the honey is hard like candy once cool). While cooking, take a peanut out (not with your fingers though!) and dip it in ice water quickly. If the honey shell around the peanut is hard and goo-free, they're done. But don't overcook (as the other reviewer mentioned) because honey can burn quickly.
     
  2. This recipe is so addictive, once you make them you won't be able to stop eating them! My second batch a sprinkled a little cayenne pepper along with the salt and it gave the peanuts a nice little zing. Enjoy!
     
  3. what is the shelf life of the recipe
     
  4. I used 2tbspn butter, 3 tblspn honey and 1 teaspoon salt in the melted butter and honey. I only just melted the butter and honey; didn’t boil mixture for a minute like with Carmel corn. Had to bake them much longer to get them golden - about 15 minutes. In the end they were not very sweet and way too salty. I’d look for another recipe next time.
     
  5. Pretty Good! I added a little sugar at the end along with the salt.
     
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Tweaks

  1. I'm so disappointed with the honey roasted peanuts you buy (mostly because they are roasted with canola oil instead of peanut oil and because they add insult to injury by adding sugar—yuk!) so I'm looking for a recipe I can make myself. I might try this.
     

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