Here's one of my favorite snack recipes. Really easy to prepare and always a hit. It's a nice mix of sweet and savory with just a bit of heat thrown in. Bacon really does make everything better!
First the pictures...
In the bowl
And a close-up
I got the bacon a little overdone this time trying to be sure it was crispy. It's best to pull it from the skillet just a bit shy of crispy since it will cook more in the oven.
Here's the recipe
1/2 cup pure maple syrup
3 cups unsalted roasted peanuts (1 pound)
1/2 teaspoon dry mustard
1 tablespoon thyme leaves, minced
1/2 teaspoon cayenne pepper
3/4 teaspoon Old Bay Seasoning
3 thick slices of bacon (3 ounces) ( I always use more bacon...at least 4 slices!)
1 tablespoon kosher salt
Preheat the oven to 325°. In a medium skillet, cook the bacon over moderate heat until crisp. Transfer to paper towels to drain, then finely chop.
In a medium bowl, mix the thyme, salt, Old Bay, cayenne and dry mustard. Add the peanuts, maple syrup and bacon and toss until the peanuts are evenly coated. Scrape the nuts onto a parchment paper–lined baking sheet and roast for about 30 minutes, stirring once, until the maple syrup has thickened. Let the peanuts cool completely, stirring frequently to break up any large clumps. Transfer the peanuts to glass jars or a large bowl and serve.
MAKE AHEAD The peanuts can be stored in an airtight container for up to 5 days.
