Vendor Style Honey Roasted Peanuts Recipes

HONEY ROASTED PEANUTS

Steps:

• In a small bowl, mix white sugar with salt until blended, and set aside. Stir the honey, brown sugar, and water together in a large pan over medium-low heat until the mixture boils and the sugar crystals have dissolved. Cook the syrup until thickened and bubbling, 10 to 15 minutes. Stir in the peanuts, remove from heat, and mix in the butter. Place the peanuts into a deep bowl, sprinkle with white sugar-salt mixture, and shake the dish to coat with sugar mixture and prevent the peanuts from sticking together. Let cool.

VENDOR STYLE HONEY ROASTED PEANUTS

Steps:

• Mix the sugar and salt in a bowl and set aside.
• Bring the honey, water and oil to boil in a saucepan.
• Add the peanuts to the honey mixture.
• Reduce heat to low and simmer for 5 minutes stirring frequently.
• When the liquid is practically gone, add the sugar and salt and continue stirring on low heat until sugar has turned reddish-brown approximately 5 more minutes. You will recognize the honey roasted peanut look.
• Take off heat and spread in one layer on a cookie sheet or foil until it cools. Break into pieces and store in an airtight container.

ALMOST-FAMOUS HONEY-ROASTED PEANUTS

Steps:

• Preheat the oven to 400 ̊ F. Lightly coat a rimmed baking sheet with cooking spray.
• Combine the sugar, honey, 3 tablespoons water, the vanilla and 1⁄2 teaspoon salt in a large heavy-bottomed pot. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves. Add the peanuts and cook, stirring occasionally, until the mixture begins simmering, about 1 minute. Continue cooking, stirring constantly, until the sugar mixture dries out and clings to the nuts, 2 to 4 more minutes. Pour onto the prepared baking sheet and spread in an even layer.
• Bake the nuts until the sugar coating begins melting, about 10 minutes. Stir, then continue baking until the nuts are golden brown and glazed in spots, 2 to 4 more minutes. Remove the baking sheet from the oven and stir the nuts to distribute the caramel. Let cool on the baking sheet. Store, covered, at room temperature for up to 1 week.

HONEY PEANUTS

Steps:

• Heat 2 tablespoons peanut oil in a skillet over medium heat. Add 2 tablespoons honey, 3/4 cup peanuts, 4 sliced scallions and 1/2 teaspoon each red pepper flakes and five-spice powder. Cook, stirring, until glazed, about 10 minutes. Stir in 1 teaspoon balsamic vinegar and cook 1 minute. Transfer to a foil-lined baking sheet; season with salt and let cool.

CHIPOTLE HONEY ROASTED PEANUTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
• Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.
• Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.