Tuesday, December 4, 2012

Honey Roasted Nuts

Look I made Yum Yums

This past thanksgiving I was looking to do something a little different and that something different ended up being two different things. One is this post, Honey Roasted Nuts and the other will come with a post later, Whiskey Glazed Sweet Potatoes.

For this post though I came across a recipe that looked easy enough. I have always loved Honey Roasted Nuts and thought thanksgiving would be a good time to try out a new recipe. What I learned though is that you need to follow the directions carefully or else it won’t come out correctly. The nice thing about my mistake is that I created something different but still tasty.

The recipe I used was created to mimic the street vendors in New York City, and of course street anytime you can get something from a street vendor, you know it’s good.

So first the mistake, as you will see in the recipe there is specific times that you need to do things. Let's just say my souse chef is very distracting. Callum sat in his bouncer on the counter as I worked, so the careful watching just didn't happen. Two things went wrong, one I cooked the mixture on the stove too long so the sugar caramelized and secondly I didn't mix the nuts after ten minutes in the oven. In the end though they still came out tasty, instead of honey roasted nuts I made peanut brittle. Overall I think the brittle was more popular than the second attempt at the nuts. Either way you can enjoy these nuts. 

Look at that Honey and Sugar...Seriously It would kill a man to drink it

Almost Famous Honey Roasted Nuts

·         3/4 cup sugar
·         2 tablespoons honey
·         2 teaspoons vanilla extract
·         Kosher salt
·         2 cups unsalted raw peanuts

Preheat the oven to 400 degrees F. Line a cookie tray with parchment paper (this works better than oiling the pan)
Combine the sugar, honey, 3 tablespoons water, the vanilla and 1/2 teaspoon salt in a large heavy-bottomed pot. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves. Add the peanuts and cook, stirring occasionally, until the mixture begins simmering, about 1 minute. Continue cooking, stirring constantly, until the sugar mixture dries out and clings to the nuts, 2 to 4 more minutes. Pour onto the prepared baking sheet and spread in an even layer. (Stick to the times, constantly mixing, and the longer you cook it, the darker the mix will be)
Bake the nuts until the sugar coating begins melting, about 10 minutes. Stir, (take it out of the oven and mix it around) then continue baking until the nuts are golden brown and glazed in spots, 2 to 4 more minutes. Remove the baking sheet from the oven and stir the nuts to distribute the caramel. (Stir in a bowl fast and then let it cool on the paper) Let cool on the baking sheet. Store, covered, at room temperature for up to 1 week. (They won’t last that long since you will not stop eating them)

From Food Network Magazine November Issue 2012

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  1. This is a good post. This post gives truly quality information. I’m definitely going to look into it. Really very useful tips are provided here. Thank you so much. Keep up the good works. μέλι

  2. Thanks, these are great and I hope you like them

  3. A blog like yours should be earning much money from adsense.’~::- RFS