Honey Roasted Peanuts

Crunchy, roasted peanuts coated in a honey butter glaze and finished with a light dusting of sugar and salt.

1 lb (3 cups) raw blanched peanuts (450 g)
2 Tbsp. + ¼ cup sugar, divided (75 g)
1½ tsp. sea salt (5 g)
¼ cup pure honey (80 g)
2 Tbsp. potato starch (24 g)
1 Tbsp. vegetable oil (15 mL)
1 Tbsp. butter (15 g)
1 tsp. pure vanilla extract (5 mL)

Adjust oven rack to middle position and preheat to 350°F (180°C/160°C fan, Gas Mark 4). Spread peanuts evenly on a rimmed baking sheet and bake until lightly toasted and fragrant, about 12 minutes. Remove from oven and set aside. Decrease oven temperature to 300°F (150°C/130°C fan, Gas Mark 2).

Meanwhile, stir together 2 Tbsp. sugar and ½ tsp. salt in a small bowl and set aside. Grease a rimmed baking sheet with cooking spray and set aside.

In a medium saucepan or saucier, combine honey, potato starch, oil, butter and vanilla extract, as well as remaining ¼ cup sugar and 1 tsp. salt. Cook over medium heat, stirring constantly with a sturdy heat-resistant spatula, until dry ingredients have dissolved and the mixture is smooth, about 2 minutes. Off-heat, add peanuts and stir to combine until peanuts are thoroughly coated in honey mixture.

Transfer honey-coated peanuts to a prepared baking sheet, spreading them into an even layer. Bake peanuts until golden brown and toasted, about 25 minutes.

Immediately transfer peanuts to a large bowl and let cool completely, stirring and scraping every few minutes with a sturdy spatula or spoon to prevent the nuts from sticking to the bowl and to each other, about 30 minutes (peanuts will be sticky at first but will harden as they cool). Once cool, break up any remaining clumps. Add sugar-salt mixture and toss to coat. Serve.

Makes 14-16 servings or 1 quart.

Make-Ahead and Storage: Honey-roasted peanuts can be stored in an airtight container at room temperature for up to 1 week.