Best 3 Honey Im Peanuts About You Cake Recipes

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Indulge your taste buds with the delectable Honey I'm Peanuts About You Cake, a symphony of flavors that will leave you craving for more. This irresistible cake features layers of moist and fluffy vanilla cake, generously filled with a creamy peanut butter frosting and crunchy peanut butter cups, all enveloped in a luscious honey glaze.

Accompanying this delightful cake are three additional recipes that will tantalize your taste buds:

- Peanut Butter Frosting: Experience the ultimate peanut butter indulgence with this rich and creamy frosting, made with a combination of peanut butter, butter, powdered sugar, and a touch of vanilla extract.

- Peanut Butter Cups: Elevate your dessert game with these homemade peanut butter cups, featuring a decadent peanut butter filling encased in a rich chocolate shell.

- Honey Glaze: Drizzle this luscious honey glaze over the cake for an extra touch of sweetness and shine. Made with honey, butter, and a hint of lemon juice, this glaze adds a beautiful golden hue and irresistible flavor.

These recipes are carefully curated to complement each other, offering a harmonious balance of flavors and textures that will satisfy even the most discerning palate. Whether you're a peanut butter enthusiast or simply seeking a delightful treat, this collection of recipes is sure to impress.

Let's cook with our recipes!

ALMOST-FAMOUS HONEY-ROASTED PEANUTS



Almost-Famous Honey-Roasted Peanuts image

Nuts4Nuts started as a single pushcart in New York City in 1993. But now, on any given day, more than 80 carts are parked all over Manhattan, dishing out little wax-paper bags of warm candied peanuts. Locals and tourists love the signature treat, and they really go nuts this time of year: Sales double during cold-weather months. The business owners won't part with their famous recipe, but the chefs in Food Network Kitchens crafted this version, and it's just as sweet.

Provided by Food Network Kitchen

Time 30m

Yield 2 cups

Number Of Ingredients 6

Cooking spray
3/4 cup sugar
1 tablespoons honey
2 teaspoons vanilla extract
Kosher salt
2 cups unsalted raw peanuts

Steps:

  • Preheat the oven to 400 ̊ F. Lightly coat a rimmed baking sheet with cooking spray.
  • Combine the sugar, honey, 3 tablespoons water, the vanilla and 1⁄2 teaspoon salt in a large heavy-bottomed pot. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves. Add the peanuts and cook, stirring occasionally, until the mixture begins simmering, about 1 minute. Continue cooking, stirring constantly, until the sugar mixture dries out and clings to the nuts, 2 to 4 more minutes. Pour onto the prepared baking sheet and spread in an even layer.
  • Bake the nuts until the sugar coating begins melting, about 10 minutes. Stir, then continue baking until the nuts are golden brown and glazed in spots, 2 to 4 more minutes. Remove the baking sheet from the oven and stir the nuts to distribute the caramel. Let cool on the baking sheet. Store, covered, at room temperature for up to 1 week.

HONEY PEANUTS



Honey Peanuts image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons peanut oil in a skillet over medium heat. Add 2 tablespoons honey, 3/4 cup peanuts, 4 sliced scallions and 1/2 teaspoon each red pepper flakes and five-spice powder. Cook, stirring, until glazed, about 10 minutes. Stir in 1 teaspoon balsamic vinegar and cook 1 minute. Transfer to a foil-lined baking sheet; season with salt and let cool.

INSIDE OUT PEANUT CAKE



Inside Out Peanut Cake image

Provided by Food Network

Categories     dessert

Time 13h

Yield 4 to 6 servings

Number Of Ingredients 32

Non-stick vegetable oil spray
Butter
2 2/3 cups peanuts, roasted
1 3/4 cups hazel nuts, roasted
1 1/2 cups granulated sugar
1/2 cup turbinado sugar
4 slices fresh ginger, (the size of a quarter)
1/4 teaspoon almond extract
1/2 cup cake flour
9 large egg whites
2 tablespoons amaretto almond liqueur, plus 1 tablespoon
Chocolate Ganache, recipe follows
1 cup peanut butter chips
Peanut Cream, recipe follows
Apricot Roses, recipe follows
Sugar Cage, recipe follows
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons granulated sugar
12 ounces semi-sweet chocolate, chopped
2 cups heavy whipping cream, chilled
2 packages whipped cream stabilizer
1/4 cup sugar
1/4 cup amaretto almond liqueur
1/2 cup peanuts, roasted and finely chopped
2 ounces semisweet chocolate
2 oranges, zest grated
Moist dried apricots
2 1/2 cups granulated sugar
2/3 cups light corn syrup
1/2 cup water
Vegetable oil cooking spray

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a 15 by 10 by 1-inch baking sheet with vegetable oil spray. Line the pan with parchment paper and butter the top of paper. Place nuts, both sugars, ginger slices, almond extract, and cake flour into food processor. Process until nuts are finely ground.
  • Beat the egg whites in a large, clean bowl until stiff, forming peaks, but not dry. Fold nut mixture into beaten egg whites in 3 separate additions (the egg whites will collapse if too much nut mixture is added all at once). Add cake mixture to prepared pan and spread evenly. Bake for 30 minutes or until cake is lightly golden on top. The cake will be moist. Do not overbake. Cool cake for 10 minutes in the pan. Turn out onto cooling rack and cool until cake is slightly warm.
  • Line a 2 1/2 quart bowl with plastic wrap overlapping sides by 3 inches. Cut cake lengthwise into 1/3-inch wide strips. Line bowl with cake strips placing slices tightly side by side with cut side down in a single layer, trimming to fit and completely covering bowl. If cake slices break, piece together to fit. Brush cake with 2 tablespoons amaretto. Spread ganache over cake covering completely. Gently press peanut butter chips into ganache. Spread peanut cream into center and smooth top. Cover filling with remaining cake, placing slices side by side, fitting tightly together and trimming to fit. Brush with remaining 1 tablespoon amaretto. Fold excess plastic wrap over top. If plastic wrap does not cover cake completely, cover with more wrap. Chill at least 4 hours or overnight.
  • Garnish the cake with Apricot Roses and the Sugar Cage.
  • Heat the heavy cream, butter and sugar in a 2 1/2 quart saucepan over medium high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow the ganache to cool to room temperature.
  • Add chilled whipping cream and stabilizer to a large bowl. Beat until soft peaks form. Gradually add sugar and beat until cream is firm. Fold amaretto into whipped cream in 2 additions. Add chopped nuts, chocolate and zest into a bowl and stir to combine. Gently fold nut mixture into soft whipped cream in 2 additions trying not to deflate whipped cream.
  • Roll each apricot out, sticky side down, between 2 sheets of waxed paper to 1/16-inch thickness. Roll up tightly, sticky side in, to form a tight center bud of a rose. Wrap another apricot around the bud, sticky side in, pressing gently to stick together. Repeat with 2 more apricots, overlapping half of each previous wrap. Gently bend top of outer 3 apricots outward to form petals. Place toothpicks through bottom of rose and cut off apricot below toothpick to form a flat base. Repeat until desired number of roses are complete. Place roses on a plate and freeze for 30 minutes. Garnish finished cake with apricots roses.
  • Place sugar, corn syrup, and water in a heavy 2-quart saucepan over medium high heat. Cook the sugar mixture until it reaches the hard-crack stage (310 to 320 degrees F). Remove the pan from heat and carefully pour into a heatproof microwaveable glass bowl. Do not leave sugar in the pan because it will continue to cook and turn brown. (If sugar thickens and is not easy to work with, place the sugar into the microwave for 3 to 5 minutes to thin.)
  • Spray a bowl (large enough to fit over cake) lightly with vegetable oil. Dip a fork into the hot sugar and quickly wave the fork over the inside of the bowl in a swirling motion allowing the sugar to drip off the fork in long, thin strands distributing evenly on the sides and bottom of the bowl making sure the sugar comes up to the rim. Set aside to cool about 5 minutes. Gently pull the "cage" loose from the side and bottom of the bowl. If the sugar is too warm, the cage may collapse. Place cage over finished cake.
  • Be extremely careful when working with cooked sugar. The temperature of the sugar exceeds the temperature of boiling water and can be very dangerous.

Tips:

  • Use fresh, unsalted peanuts for the best flavor. Roasting the peanuts in the oven before using enhances their flavor even more.
  • Make sure the butter and cream cheese are softened to room temperature before creaming them together. This will help create a smooth and creamy batter.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can result in a tough cake.
  • Bake the cake in a preheated oven. This will help ensure that the cake bakes evenly.
  • Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
  • If you don't have a piping bag, you can use a plastic bag with the corner snipped off to pipe the frosting onto the cake.
  • Decorate the cake with additional peanuts, chocolate chips, or sprinkles before serving.

Conclusion:

This Honey, I'm Peanuts About You Cake is the perfect dessert for any peanut lover. It's moist, flavorful, and topped with a delicious peanut butter frosting. You won't be able to resist this sweet and nutty treat!

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