16 oz raw peanuts
2 Tbsp unsalted butter
½ cup honey
1 tsp cayenne pepper
1 tsp cinnamon
1 tsp ginger
1 tsp vanilla
1tsp kosher salt, plus some
¼ cup sugar
Preheat oven to 325º. Line a cookie sheet with aluminum foil and spray generously with non-stick cooking spray.
Combine butter, honey, cayenne pepper, cinnamon, ginger and vanilla in sauce pan (or microwaveable dish) and heat until butter is melted and mixture is smooth. Add peanuts and stir until well combined. Spread mixture on cookie sheet.
Bake peanuts for 35 minutes, stirring every 7 minutes. Make sure to stir the ones on the outside to the inside because they will get crispier faster. Remove from oven final time and stir to distribute sauce evenly.
Sprinkle with sugar and a little more kosher salt. Once they have cooled a few minutes place on parchment paper on counter to cool completely. You will have to stir and break apart clumps; store in air tight container at room temperature.
© Crackerberries 2011
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