I love candied nuts but sometimes they are a little too sweet for me. These peanuts have a nice balance of spice, heat and sweet....plus, they are a really good snack when I want something crunchy and salty. I used Maldon sea salt (my favorite) but kosher salt is a perfectly acceptable substitute.
makes 3 cups
3 cups roasted and unsalted peanuts
1 shallot, minced
1 jalapeno, minced
1 garlic clove, minced
1/4 cup coconut oil
1/4 cup plus 1 tablespoon honey
2 tablespoons curry powder
1 tablespoon lime zest
2 tablespoons Maldon sea salt (if using kosher salt, reduce to 1 tablespoon)
½ cup shredded, unsweetened coconut, divided
Preheat oven to 350 degrees. In a large saute pan, add all ingredients except the peanuts, coconut and salt. Cook, stirring constantly, over medium heat until the oil and honey are melted. Add the peanuts and 1/4 cup coconut and stir to thoroughly combine.
Pour coated peanuts onto parchment lined baking sheet. Bake for 30 minutes, stirring every 10 minutes. Stir in remaining shredded coconut and sprinkle with the salt. Bake for an additional 2 minutes to slightly toast the new coconut.
Remove from oven and remove from the baking sheet. Allow to cool completely in a single layer before breaking into pieces. Store in an airtight container at room temperature up to 2 weeks.