Honey Roasted Candy Peanuts

Happy Halloween!!!  This recipe was just plain scary to make, so I will post it today!  🙂

**This recipe is pretty finicky with the temperature.  I made it again and it came out like peanut brittle.  I’ll have to work on it some more.  But be mindful.**

So I got my Food Network Nov. 2012 magazine in the mail.  They always have a “Copy That!” section where they try to copycat a famous recipe.  This month was honey-roasted peanuts from New York City street carts.  I’ve never been to NYC, but they sound tasty right?  Normally, I look at the recipe’s reviews and history.  I didn’t and forged ahead.  First, I didn’t realize the peanuts were supposed to he unsalted AND raw.  Aldi had some unsalted roasted peanuts and I grabbed those.  $2.69 ain’t too shabby for 2-3 cups of peanuts.  Second, the recipe does not make honey-roasted peanuts.  Ever.  It makes super awesome delicious candied peanuts that stick together like soft peanut brittle.  Later, I did read the reviews and nobody else got honey-roasted peanuts like in the magazine photo either.  Third, it tastes amazing which is why even though the recipe did not do its job – I’m posting it.  William is dying for more and this is so good I might include it in my Christmas cookie boxes.

Honey Roasted Candy Peanuts
yield 2 cups

3/4 cup sugar
2 Tb. honey
3 Tb. water
2 tsp. vanilla
1/2 tsp. kosher salt
2 cups unsalted roasted peanuts (note again, the original recipe uses unsalted raw.  I did not)

1.  Preheat oven to 400 degrees.  Cover your baking sheet with parchment or silicone or non-stick foil.  I used non-stick foil especially with super sticky items.  Most people in the reviews stated that cooking spray didn’t do its job and I believe it probably wouldn’t either.
2.  In a large saucepan, mix together the sugar, honey, water, vanilla and kosher salt together.  Put the heat on medium and stir until everything is dissolved.  I let it go for about 2-3 minutes.
3.  Dump in the peanuts and stir to coat.  Cook until the mixture simmers.  Once it starts to simmer, keep stirring and set your timer for 4 minutes.
4.  Spread this mixture onto the prepped baking sheet.  Bake for 10 minutes.  Stir them around and bake for another 4 minutes.  Remove and let cool.  Store at room temp for a week.  If they last that long!

Recipe adapted from Food Network Magazine Nov. 2012