Home Roasted Peanuts – Two Ways

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If you are as addicted to nuts as we are, there is nothing more satisfying than creating your own can’t-just-have-one-handful roasted and flavored nuts. Today, we decided to divide our bag into two batches and make two different but equally awesome batches of peanuts. Yum!

*WARNING: CONTAINS PEANUTS. Not safe for people/homes with a nut allergy to consume!

INGREDIENTS:

Cinnamon & Honey Peanuts

  • 2 heaping cups of raw peanuts
  • 2 tablespoons butter
  • 2 tablespoons cream spun honey
  • 1 tablespoon cane sugar
  • 1 tablespoon cinnamon powder
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 2 teaspoons kosher or sea salt

Smokey & Spicy Peanuts

  • 2 heaping cups of raw peanuts
  • 2 tablespoons butter
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1-2 teaspoons cayenne pepper, to taste
  • 1 teaspoon chili powder
  • pinch of cinnamon powder
  • pinch of nutmeg
  • 1 1/2 teaspoons cane sugar
  • 1 tablespoon kosher or sea salt
  • 1/2 teaspoon fresh cracked black pepper

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INSTRUCTIONS:

*Preheat oven to 350*F/176*C

1. Whether you are making the sweet or the savory peanuts, the instructions are the same. Mix all ingredients, sans peanuts, in a medium sized sauce pan. Place the pan over medium heat. When the butter melts, stir well to combine.

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2. Dump in your peanuts and toss those around to evenly coat with the spice mixture. Pour the seasoned peanuts onto a silpat lined baking sheet (If you don’t have a silpat, get you one. For now, though, foil or parchment paper should work just fine.) and place in the oven.

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3. Roast the peanuts for 20 minutes, stirring every 5 minutes to ensure even roasting. When done, allow peanuts to cool completely on the baking sheet. Store in an airtight container at room temperature. These delectable nuts will stay fresh longer than they will stay in your cabinet. Money back guarantee.

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If you have some nuts that won’t fit in their containers, feel free to graze.

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Bisous,

L&M

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