Fennel and honey roasted peanuts

Now that the festive season is over I am on a mission to get back into shape.  Steve and I have consequently banished all chocolate, cheese and red meat and are back to exercising regularly.  The problem is that I'm a grazer - I nibble constantly and if I can't find anything to eat, I pace.  So I've bought fresh fruit, dried fruit and nuts. However I don't really like eating nuts.  Don't get me wrong,  I love them if they are covered in salt or a crispy coating, I just don't want to eat them raw.  

This recipe makes peanuts much tastier while not adding any salt or resorting to fried coatings.  Yes, yes, you're right, peanuts are high in calories but they are also an excellent source of protein, vitamin E and fibre.  Now you can't say that about a bar of Dairy Milk can you?

Serves 2 as a snack

Ingredients

• 2 tablespoons light runny honey
• 2 teaspoons fennel seeds
• 100 grams raw peanuts 
• 1.5 teaspoons granulated sugar

Method

1. Preheat the oven to 150 degrees centigrade.
2. Place the honey and fennel seeds in a small mixing bowl and mix well.
3. Now add the peanuts and ensure they are fully coated in the honey and fennel seed mixture.
4. Line a baking tray with parchment paper.
5. Spread the peanuts on the parchment paper.
6. Place in the oven and cook for 5 minutes or until the peanuts are just turning a golden brown colour.
7. Now sprinkle the sugar over the peanuts and stir.
8. Return the peanuts to the oven for a further 2-5 minutes until they are a mid brown colour.  Take care not to burn them.
9. Once cooked, stir the nuts.  Make sure that are separated and allow the nuts to cool.  
10. Store in an airtight container.