Burned! Honey-Roasted Peanuts, Take 1

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Peanuts 1, Kitchen 0. We are working on a recipe for honey-roasted peanuts for you, dear readers (holiday gift, yes?). Alas, our first attempt ended in unfortunate and less than wrappable results.

This was due both to the recipe and our own oversight: they weren't nearly sweet enough, and we let them burn. They're not completely ruined, but they certainly don't have that Planters' sweet glazed crunch.

For the record, the recipe we used is below. If they didn't burn they would have been burnished golden, with only a hint of sweetness - not enough to satisfy that honey roasted craving.

Take 2 is coming next week - we may have got it by then.

Until then, try Cinnamon Almonds, Peanut Butter Popcorn or any one of these snacks instead.

(Failed) Honey Roasted Peanuts

1 pound roasted peanuts (I used Trader Joe's 50% Less Salt Roasted and Salted Peanuts)
4 tablespoons unsalted butter
1/4 cup honey
1 tablespoon brown sugar
Sprinkle cayenne
Kosher salt

Heat the oven to 350ºF. Heat the honey and butter in a small saucepan or the microwave until the butter is melted. Stir and pour over the peanuts. Add a tablespoon of brown sugar and cayenne to taste. Spread in one layer on a large baking sheet and sprinkle with kosher salt. Roast for 20 minutes, stirring occasionally, until they are golden brown. Remove promptly! Let cool then break apart.

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.