There’s something wonderful about the crunch and flavor of sweet roasted peanuts that make them irresistable. These peanuts are twice-roasted, flavored with honey, butter (or coconut oil), salt, smoked hot paprika, chili powder and tossed in sugar. They are sweet, smoky, lightly spiced and quite moreish. They have lots of flavor, but I was somewhat disappointed with the lack of honey flavor to them (I will try again with another recipe/adaptation later). However, they are perfect to munch on anytime of the day, especially when you’re pretending to be a couch potato.
NOTE: If you’re allergic to peanuts, this recipe will also work with all nuts – although you may want to use raw nuts, as some burn more easier than others.
HONEY ROASTED PEANUTS WITH HOT SMOKED PAPRIKA
Makes about 625 g (4 ½ c)
Adapted from Allrecipes – Chipotle Honey Roasted Peanuts
- 2 tablespoons honey
- 30 g (2 tablespoons) butter or coconut oil
- 1 teaspoon salt
- 1 ½-2 teaspoons hot paprika powder, or to taste
- 1 pinch chili powder (optional)
- 450 g (16 oz) skinless, unsalted, lightly dry roasted peanuts
- 100 g (½ c) unrefined cane (turbinado) sugar
1. Preheat oven to 160°C (325°F). Line a baking tray (sheet/pan) with baking parchment.
2. In a large bowl, melt the butter with the honey, salt, paprika and chili powder in the microwave. Stir to incorporate.
3. Add peanuts to the bowl, and stir to coat evenly.
4. Transfer peanuts to the prepared tray (sheet/pan) and spread them out using a spoon.
5. Pop into the oven and bake for 20-25 minutes, stirring about 2-3 times whilst cooking, or until fragrant and golden (but not burnt). You may need to keep a close eye on them, as all ovens act differently.
6. Remove peanuts from the oven, and transfer into a big bowl. Let cool for 3-5 minutes.
7. Sprinkle over sugar and toss to coat. Let cool in the bowl, stirring once in a while so the peanuts do not stick.
8. Once cool, transfer peanuts into your mouth and enjoy.