Happy Halloween!!! This recipe was just plain scary to make, so I will post it today! :-)
**This recipe is pretty finicky with the temperature. I made it again and it came out like peanut brittle. I’ll have to work on it some more. But be mindful.**
So I got my Food Network Nov. 2012 magazine in the mail. They always have a “Copy That!” section where they try to copycat a famous recipe. This month was honey-roasted peanuts from New York City street carts. I’ve never been to NYC, but they sound tasty right? Normally, I look at the recipe’s reviews and history. I didn’t and forged ahead. First, I didn’t realize the peanuts were supposed to he unsalted AND raw. Aldi had some unsalted roasted peanuts and I grabbed those. $2.69 ain’t too shabby for 2-3 cups of peanuts. Second, the recipe does not make honey-roasted peanuts. Ever. It makes super awesome delicious candied peanuts that stick together like soft peanut brittle. Later, I did read the reviews and nobody else got honey-roasted peanuts like in the magazine photo either. Third, it tastes amazing which is why even though the recipe did not do its job – I’m posting it. William is dying for more and this is so good I might include it in my Christmas cookie boxes.
Honey Roasted Candy Peanuts
yield 2 cups
3/4 cup sugar
2 Tb. honey
3 Tb. water
2 tsp. vanilla
1/2 tsp. kosher salt
2 cups unsalted roasted peanuts (note again, the original recipe uses unsalted raw. I did not)
1. Preheat oven to 400 degrees. Cover your baking sheet with parchment or silicone or non-stick foil. I used non-stick foil especially with super sticky items. Most people in the reviews stated that cooking spray didn’t do its job and I believe it probably wouldn’t either.
2. In a large saucepan, mix together the sugar, honey, water, vanilla and kosher salt together. Put the heat on medium and stir until everything is dissolved. I let it go for about 2-3 minutes.
3. Dump in the peanuts and stir to coat. Cook until the mixture simmers. Once it starts to simmer, keep stirring and set your timer for 4 minutes.
4. Spread this mixture onto the prepped baking sheet. Bake for 10 minutes. Stir them around and bake for another 4 minutes. Remove and let cool. Store at room temp for a week. If they last that long!
Recipe adapted from Food Network Magazine Nov. 2012