2 cups unsalted, roasted peanuts
1/4 cup honey (I used mesquite honey)
1 tablespoon sugar
1 tablespoon ground cardamom
2 teaspoons salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
Line a baking sheet with parchment paper. In a small bowl, whisk together the sugar and spices. Set aside. In a heavy pan, heat the honey until boiling. Add the nuts and cook 3-5 minutes or until the honey has mostly disappear and what is left is golden. Remove from heat, stir in the the spice mixture. Pour on to the baking sheet and arrange in a single layer, separating the nuts from each other. Allow to cool completely. Store (flat if possible) in an air tight container.
A twist on the classic honey roasted nuts. I made these for Matt who loves honey, cardamom and peanuts. They were pretty easy to make except I will say that it is important to separate the nuts as soon as they come out of the pan and to allow them to cool completely unless you want clusters.