The original recipe called for 1 cup of honey however I've found lately that I only need 1/2 cup of honey.The trick here is to let the honey boil until it is darker than when you started, almost burning. When you start seeing it go dark, let it boil a bit longer. If you find it's not firm enough after adding the peanuts and letting it cool, you can boil the mixture again until the honey is burning. It's not ideal but does work, however it softens the peanuts.If you want the full candy-bar effect, once cooled, slice the cluster into rectangles with a sharp knife (on a cutting board), and then dip the bottom of each bar into chocolate. Set the chocolate by cooling the bars in the refrigerator.If you find it is a bit too sticky after fully cooled, you can place it in a dehydrator or warm oven for about an hour, or put it in the refrigerator and eat it when cold. I recommend storing it in the refrigerator.
Servings: 12bars
Calories: 116kcal
Ingredients
1cupdry roasted peanuts, unsaltedI use Valencia peanuts but any will work
Prepare a dish with parchment paper on the bottom.
Boil the honey, butter, vanilla, and salt in a saucepan for at least 10 minutes, until it is darker in color. The darker it is, the more the nut cluster will harden when it cools. If you want it to be more like brittle, bring it close to burning. If you're using a candy thermometer, it should reach about 250° F.
Cool the liquid for a few minutes and then add the nuts. Stir until all the nuts are coated.
Place the nut mixture on a piece of parchment and then place the other piece of paper over it and use your hands or a flat surface to spread the nuts out evenly.