Ingredients:

  • 2 cups (300g) raw unsalted peanuts
  • 1/4 cup (85g) honey
  • 2 tbsp (28g) unsalted butter
  • 1/2 tsp (3g) fine sea salt

Instructions:

  1. Preheat the oven to 325°F (160°C).
  2. Place 1/4 cup (85g) honey, 2 tbsp (28g) unsalted butter, and 1/2 tsp (3g) fine sea salt in a small saucepan over medium heat.
  3. Stir constantly until the butter is melted and the mixture begins to bubble slightly, then remove from heat once the glaze is homogenous and velvety.
  4. Place 2 cups (300g) raw unsalted peanuts into a bowl and pour the warm glaze over them, tossing until every nut is evenly coated.
  5. Spread the coated peanuts in a single layer on a parchment-lined baking sheet.
  6. Roast for 15–20 minutes, stirring every 5 minutes to ensure an even, mahogany-colored roast.
  7. Remove the nuts from the oven while they still look slightly glossy.
  8. Immediately transfer the nuts to a cooling rack or spread them far apart on the parchment paper.
  9. Allow the peanuts to cool completely for 15 minutes to allow the glaze to harden into a crisp shell.