Ingredients:

  • 1 pound (450 g) Raw Peanuts (Blanched, skinless)
  • 1 Large Egg White (room temperature)
  • 1/4 cup (60 ml) Liquid Honey
  • 1/4 cup (50 g) Granulated Sugar
  • 1 teaspoon (5 g) Fine Sea Salt
  • 1 tablespoon (15 g) Unsalted Butter (Melted) or neutral oil
  • 1/2 teaspoon (2.5 ml) Pure Vanilla Extract (Optional)
  • 1/4 teaspoon (1 g) Finishing Salt (Flaky sea salt, Optional)

Instructions:

  1. Preheat the Oven: Set oven temperature to a steady 300°F (150°C). Prepare the Pan: Line a large, flat baking sheet with a silicone mat or parchment paper. This lining is essential.
  2. Prepare the Binder: In the large mixing bowl, lightly whisk the room temperature egg white until it is frothy and slightly bubbly (but do not whisk to stiff peaks).
  3. Create the Glaze: Gently whisk the honey, granulated sugar, melted butter (or oil), fine sea salt, and vanilla extract (if using) into the frothy egg white. Whisk until the mixture is uniform.
  4. Coat the Peanuts: Add the raw peanuts to the honey mixture. Use a rubber spatula to toss and fold them until every peanut is thoroughly coated with the sticky glaze.
  5. Spread Thinly: Pour the coated peanuts onto the prepared baking sheet. Use the spatula to spread them into a thin, single layer.
  6. Initial Roast: Place the sheet pan in the preheated oven and bake for 10 minutes.
  7. Stir and Redistribute: Remove the pan from the oven. Using a spatula, quickly scrape, stir, and redistribute the peanuts, breaking up any clumps.
  8. Final Roast: Return the pan to the oven and continue baking for another 10 to 15 minutes. The nuts are done when the coating turns a beautiful deep, rich golden brown.
  9. Cool Completely: Immediately remove the pan from the oven. If using, sprinkle lightly with flaky sea salt while still hot. Let the nuts cool completely on the pan (at least 30 minutes) to achieve the crucial, crisp texture.
  10. Break and Store: Once fully cool and hard, use a spatula to lift the nuts off the mat and break them into desired-sized clusters. Store in an airtight container at room temperature.