10 Ratings
  • 1 Rating Star 3
  • 4 Rating Star 3
  • 5 Rating Star 3
  • 3 Rating Star 1

Best with beer!

ggrks
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Ingredients

Directions

  • In a small bowl, mix white sugar with salt until blended, and set aside. Stir the honey, brown sugar, and water together in a large pan over medium-low heat until the mixture boils and the sugar crystals have dissolved. Cook the syrup until thickened and bubbling, 10 to 15 minutes. Stir in the peanuts, remove from heat, and mix in the butter. Place the peanuts into a deep bowl, sprinkle with white sugar-salt mixture, and shake the dish to coat with sugar mixture and prevent the peanuts from sticking together. Let cool.

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Nutrition Facts

238.81 calories; 6.76 g protein; 21.69 g carbohydrates; 15.54 g fat; 3.82 mg cholesterol; 306.54 mg sodium.Full Nutrition


Reviews (9)

Read All Reviews

Most helpful positive review

05/17/2010
GREAT! I SUGGEST USING 1/2 KILO TO 1 KILO OF PEANUTS AND ADJUSTING THE RECIPE SERVINGS & INGREDIENTS ACCORDINGLY! IT LOOKED LIKE A GROUP OF CHIPMONKS WHEN THE HONEY PEANUTS WERE SERVED EVERYONES CHEEKS WERE STUFFED AND THEY HAD TWO HANDFULS OF PEANUTS - LOOKING TO HIDE SOME FOR LATER! GONE IN A FLASH! 1 KILO = 2.2 LBS.!
(14)

Most helpful critical review

10/11/2010
sorry this didn't turn out for us.
(3)
10 Ratings
  • 1 Rating Star 3
  • 4 Rating Star 3
  • 5 Rating Star 3
  • 3 Rating Star 1
05/17/2010
GREAT! I SUGGEST USING 1/2 KILO TO 1 KILO OF PEANUTS AND ADJUSTING THE RECIPE SERVINGS & INGREDIENTS ACCORDINGLY! IT LOOKED LIKE A GROUP OF CHIPMONKS WHEN THE HONEY PEANUTS WERE SERVED EVERYONES CHEEKS WERE STUFFED AND THEY HAD TWO HANDFULS OF PEANUTS - LOOKING TO HIDE SOME FOR LATER! GONE IN A FLASH! 1 KILO = 2.2 LBS.!
(14)
07/31/2014
I really liked this recipe and I followed every single instruction just as it is and I didn't have any problem with it being too watery or runny. I guess the other people who tried this recipe didn't let the syrup part of the recipe cook long enough therefore the syrup was too liquidy. I cooked mine for about 15-20 minutes but I guess that depends on the heat settings of your stove. The only problem I had isn't really a problem for me but even after I used the dry salt/sugar mix at the end the peanuts still stuck together and were very very sticky. Other than that though this recipe was great! Oh and I also put some ground up cinnamon in the salt/sugar mix that you add in the end:)
(6)
10/11/2010
sorry this didn't turn out for us.
(3)
02/17/2011
Admittedly I changed it quite a bit but it was excellent! I used diabetisweet (sugar substitute) instead of sugar and sugar free honey. I also used the splenda brown sugar variety 1/3 cup water and pecans instead of peanuts. I didn't measure the weight of the nuts but it may have been as much as 2/3 lb. Very delish!
(2)
08/10/2010
Yummy!
(2)
01/17/2015
It was messy sticky and time consuming waste I followed it to a tee. Didn't say I couldn't eat it... just wouldn't serve it to others. Taste was fine.
(1)
01/31/2014
Disappointed - did not work for me.
(1)
08/03/2010
I'm not sure what happened. These just turned into a sticky runny mess. The flavor is good but we had to eat them with a spoon even after letting them sit in the fridge.
(1)
07/10/2018
The problem with the recipe is the non-specific term "thick and bubbling." More accurately the syrup should be boiled to the "soft-ball stage" or about 240 degrees F. This takes longer than the 10 - 15 minute specified in the recipe. In fact it may take 30 minutes or longer. Only boiled for 10 - 15 minutes it will indeed be watery/thin and will result in the sticky mess some have experienced.