Asian Honey Ginger Peanuts

I ran across this recipe in a cookbook I picked up for a ridiculously low price at a bookstore I used to work at in Lancaster. So far, everything I have tried has been a win. It's from "The Everything Tapas and Small Plates Cookbook" and is perfect if you, like myself, buy lots of bland unseasoned peanuts for a small amount of stir-fry.

Asian Honey Ginger Peanuts

serves 4

2 Tablespoon heavy cream
1 Tablespoon grated fresh ginger
1 Teaspoon soy sauce
1/4 cup honey
2 cups shelled peanuts, roasted but unsalted
pinch of kosher salt (I used sea-salt because I had in on hand... I also used considerably more than a pinch because I like my nuts salty... hehe)

1. Preheat the oven to 350°F.
2. Combine the cream, ginger, soy sauce, and honey in a bowl with a fork. Add the peanuts and stir to coat.
3. Pour the coated peanuts onto a baking sheet lined with nonstick foil and separate them into individual nuts with a fork. (Seriously... don't forget the nonstick part)
4. Bake for 10 minutes, stir the nuts around, and bake for another 5 minutes. Sprinkle nuts with salt, break them into individual nuts, and let cool on the foil. Store in a tin with a tight-fitting lid.