- 1 pound shelled, dry roasted peanuts (unsalted)
- 1/2 cup honey
- 1/2 cup granulated sugar
- 1 1/2 teaspoons kosher salt
Preheat your oven to 300°F. Line two rimmed baking sheets with parchment paper. Combine sugar and the salt in a large metal bowl.
Heat honey in a large skillet over high heat until boiling. Continue cooking for two minutes. Remove from heat and add the peanuts to the saucepan, stirring quickly to ensure that all of the peanuts get coated with honey.
Quickly transfer the honey coated peanuts to the bowl containing the sugar and salt and using a strong spoon, quickly mix until the peanuts are well coated and practically all of the sugar and salt is on the peanuts.
Place the peanuts on the two baking sheets. The mixture should be warm but safe touch by now. Use the tips of your fingers to pat the clumps down and separate the peanuts. It is ok if some clusters remain, but try to separate them as much as possible.
Place the baking sheets in the oven for thirty minutes, stirring every five to ten minutes. Each time you stir, try ti redistribute the peanuts to a single layer. Remove from the oven and stir again.
Break them apart and serve immediately or transfer them to and airtight container and store at room temperature for up to two weeks.