Hannah LOVES peanuts, peanut butter, honey-roasted peanuts, Reeses, peanut butter straight for the jar….you get the picture. The girl loves peanuts. Before our big diet change a year or so ago, she lived on a daily diet of peanut butter (yup, the regular old Jif kind too!) and Smuckers Jelly sandwiches.
We were at Sprouts this past weekend and they were having a bulk sale. I usually only make it to Sprouts about once a month or so for bulk items. Hannah usually begs for honey-roasted peanuts, (nicely!) to which I usually give in. But for some reason, on this particular trip, I decided to take a look at the ingredient list posted above the bulk bin. To my surprise, I was shocked on how much sugar was on the peanuts….no wonder she loved them so much!….and they were coated in “vegetable oil.” I really wish she loved eating raw almonds as much as sugar-coated peanuts, but she’s just not there yet.
Thankfully, the recipe from my magazine popped into my mind and I told Hannah I was going to make her “homemade honey-roasted peanuts.” She was excited and jumped up with a “goody!” I went over to the raw peanut bin and started scooping.
Today I decided to try the honey-roasted peanuts. The recipe called for things like butter and sugar, so I modified the recipe, and here’s what I came up with:
(adapted from Natural Home and Garden recipe)
- 1/4 cup honey
- 2 tablespoons coconut oil
- 1 teaspoon vanilla
- 1 1/2 teaspoon salt (I use Real Salt)
- 1 pound shelled raw peanuts (which is appx. 2 cups)
- 1-2 tablespoons coconut/palm sugar
1. Line baking sheet with parchment paper and then grease. Preheat oven to 350 degrees. (note: do not forget the parchment paper! I am still soaking my pans from the mess it left me because I didn’t use the paper!)
2. In a medium saucepan, heat honey, coconut oil, vanilla, and 1 teaspoon salt over medium-low heat.
3. Stir in peanuts, then pour them out into a single layer in the baking dish.
4. Roast peanuts for 15-20 minutes, or until golden, shaking the pan a few times to stir nuts. Remove from oven, stir to break up clumps, and let cool slightly.
5. Sprinkle on remaining salt and coconut sugar and toss to coat, then serve warm.