1 1/2 Cup Raw Peanuts
1/4 Cup Raw Almonds
2 Heaping Tablespoons Raw Honey
1 Tablespoon Butter
1/2 teaspoon Vanilla Extract
1/4 teaspoon Ground Cinnamon
A Pinch of Nutmeg or Pumpkin Pie Spice
1/4 teaspoon Sea Salt - Plus More for Sprinkling (Optional)
1/8 Cup Brown Sugar or Coconut Sugar
Line a cookie sheet with foil and pre-heat the oven to 325. In a microwave safe bowl melt the butter, honey, vanilla extract, sea salt and cinnamon together for about 30 seconds, stirring half way through. Stir the raw peanuts and almonds into the melted mixture. Pour the coated nuts onto the prepared cookie sheet and bake for 15 minutes, stirring every 5 minutes or so to prevent them from sticking. Set aside the bowl that you just poured the coated nuts from for later.
Remove the nuts from the oven and immediately sprinkle additional sea salt, if using, to taste. I barely sprinkled any more salt on because I find nuts to taste very salty by themselves, but you can add as much as you'd like. Quickly and carefully spoon the hot nuts into the same bowl that the honey mixture was previously melted in. Then sprinkle the brown sugar over the nuts and stir until combined. Evenly spread out the sugar coated nuts on a piece of parchment paper to cool. Once the nuts are cooled, store them in an air tight container at room temperature.