Honey Roasted Peanuts

Ingredients:


* 1 lb peanuts, preferably raw
* 1/3 cup honey
* 2 tbsp butter
* 2 tsp salt, divided use
* 1 tsp vanilla extract
* 1/4 tsp cinnamon
* 1/4 cup granulated sugar


Preparation:


1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Preheat the oven to 325 degrees F (160 C).


2. Place the butter, honey, vanilla, cinnamon, and 1 tsp salt in a large microwave-safe bowl and microwave until the butter is melted, about 45 seconds, stirring halfway through. Once melted, stir until the liquid is smooth.


3. Add the peanuts to the honey mixture and stir until they're all coated. Pour the peanuts out onto the prepared baking sheet and spread them into an even layer.


4. Bake the peanuts for a total of 20 minutes, stirring every 5 minutes to prevent burning. The peanuts at the edges will brown faster, so it's important to stir regularly to get an even roasting.


5. Once the peanuts are golden brown, remove them from the oven and stir again to distribute the honey on the baking sheet. After a minute or two, sprinkle the granulated sugar and remaining 1 tsp salt on top and stir again, to give them a bit of texture. As they cool at room temperature, stir occasionally, to break up any big clumps.


6. Once the peanuts have cooled completely, place them in an airtight container or plastic bag and store them at room temperature.






Source: About.com

Butterscotch Haystacks

Ingredients:


* 2 cups (4 oz) shredded unsweetened coconut
* 1 cup plus 2 tbsp butterscotch chips
* 1/4 tsp salt
* 1/4 cup semi-sweet chocolate chips


Preparation:


1. Prepare a baking sheet by lining it with aluminum foil and set aside for now. Preheat the oven to 325 degrees.


2. Place the coconut in a pie tin or small baking pan, and toast it in the oven until golden brown. The secret to good toasted coconut is consistent browning, so be sure to stir it every 2 minutes until it is an even, light golden color. It will probably take 8-10 minutes, but monitor your coconut carefully.


3. While the coconut is toasting, place the butterscotch chips in a large microwave-safe bowl. Microwave them until melted, stirring after every 30 seconds to prevent overheating.


4. Once the coconut is toasted and the butterscotch chips are melted, stir the salt into the butterscotch chips, and then stir in the coconut, mixing until coconut is entirely coated with butterscotch.


5. Using a small teaspoon or candy scoop, drop small, compact spoonfuls of the candy onto the prepared baking sheet.


6. After all of the haystacks have been formed, place the chocolate chips in a small bowl and microwave until melted. Stir until the chocolate is smooth, then spoon the melted chocolate into a small Ziploc bag. Snip off a tiny corner of the bag, and drizzle the haystacks with melted chocolate.


7. Refrigerate to set the butterscotch and chocolate, at least 30 minutes. Store Butterscotch Haystacks in an airtight container at room temperature or in the refrigerator for up to two weeks.






Source: About.com