When we lived in London, there was this place we’d pick up honey peanuts in the weekend whilst walking through town. Those honey peanuts were darn tasty. No matter how much we’d buy, they’d always be gone by the end of the weekend! They were just so deliciously moreish!
Since I live 5,000 miles away from London, I thought I’d try and make my own version. They only contain 1 tablespoon of honey, so calling them honey peanut clusters seems a little wrong, but what the hell? Although they are nothing like the ones we used to scoff, these are pretty damn good. I ate a lot quite a few, whilst they were cooling. When they had fully set, we scoffed the remainder!
I may play around the honey:brown sugar ratio next time or even add a pinch of chili.
HONEY PEANUT CLUSTERS
Makes 500 g (2+ cups)
- 1 T honey
- 125 g (½ c and 1 T) brown sugar (dark brown soft sugar)
- ½ t salt
- 120 ml (½ c) water
- 225 g (1 ½ c) dry-roasted, skin-less and salt-free peanuts
- 15 g (1 T) unsalted butter
1. Bring honey, sugars, salt and water to the boil.
2. Boil for 10-15 minutes*. (I will record the sugar temperature at my next attempt).
3. Take off the heat and quickly stir in peanuts and butter.
4. Transfer the mixture to baking tray lined with waxed (greaseproof) paper, separating out the peanuts as much as you can/desire.
5. Allow to set for about 1-2 hour. Break up the peanuts further, if desired. To enjoy, simply pop into your mouth!
* It’s important that you boil the mixture for at least 10 minutes (otherwise the syrup will not set). That means bringing the mixture to boil, then boiling for at least 10 whole minutes. The mixture will bubble up, but stir and lower the heat accordingly to prevent the mixture flowing over.