Vegan honey roasted peanuts 🥜 quick and easy recipe
Crispy, savoury-sweet peanuts with floral notes from the vegan honey
Vegan honey roasted peanuts!
After posting my vegan honey recipe I started thinking of all the dishes I could veganise with it. Then, during a recent voice call with my folks, my dad was munching on honey-roasted peanuts the whole time 😆, which gave me the idea to make my own. Thanks, papa!
Shiny or powdery
The resulting vegan honey roasted peanuts are glossy and shiny as in the picture above. If you prefer the less shiny / powdery variant often found in commercial versions of this recipe, simply toss the roasted peanuts in some powdered sugar and cinnamon at the end. Go easy on the cinnamon — too much will make them bitter. Less is more!
Variations on a theme
Don’t have a sweet tooth? Then skip the vanilla essence and cinnamon and instead add ¼ tsp garlic powder, for example. If you’re a chili-head you could add a good pinch of chili flakes to the base recipe for a sweet-and-spicy kick. 🌶
Or what about honey-and-mustard roasted peanuts? I haven’t tried that last one but it could be good … The possibilities are endless!
Don’t look away!
We may live in an era of distraction but it’s critical to this recipe that you stay by the oven, at least for the last few minutes. In just 1 minute you can go from perfect golden-brown peanuts to black bullets, if you’re not careful.
Recipe: Vegan honey roasted peanuts 🥜 quick and easy
The process is extremely simple. Just make sure you keep an eye on the oven!
All measurements are level, using standardised measuring spoons and cups. Be precise!
Requirements
An oven, baking tray
Baking parchment or large silicone baking mat
A whisk, mixing bowl
Ingredients
SYRUP
3 tbsp vegan honey
1 tbsp refined coconut oil, soft or melted
(AKA deodorised coconut oil – no coconut flavour)¼ tsp vanilla essence
¼ tsp fine salt
OTHER
250 g unsalted, unroasted peanuts (about 1.5 cups)
optional: powdered sugar (AKA confectioner’s sugar)
optional: powdered cinnamon
Instructions
Preheat your oven to 150 degrees Celsius (350 Fahrenheit).
In a mixing bowl, whisk up all the SYRUP ingredients. Then add the peanuts and stir to coat them. It’s normal that the syrup is quite watery at this point.
Spread the coated peanuts evenly on a baking tray lined with baking paper or a silicone baking mat then place on the middle shelf of the preheated oven.
After 4 minutes, open the oven and give the nuts a good stir with a wooden spoon. It may look unnecessary as the peanuts have no colour yet, but this ensures they are cooked evenly.
Place back in the oven for an additional 3 minutes. Remove from the oven and stir the nuts again with a wooden spoon, so that they are all evenly coated with the fast-drying syrup (if there are any burnt ones around the sides, don’t stir them in).
Then spread them evenly again and leave to cool. Transfer to a bowl and break apart any chunks.
If you prefer the powdered aesthetic, now’s the time to toss the peanuts in some powdered sugar and cinnamon. Do this according to your own taste.
Enjoy! You can store the nuts in a jar or tupperware. If they don’t get gobbled up immediately by your friends, family or framily.
Notes 📒
Be aware that the nuts may be ready a minute sooner or later depending on the temperament of your oven and the thickness of your vegan honey.
It’s tempting to leave them in longer to brown a little more, but they will darken as the honey syrup cools down, so if you already see darker areas developing around the outside, don’t leave them in the oven any longer.
