1 cup roasted unsalted peanuts
1 cup honey
Sea salt
4 tablespoons unsalted butter
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
6 firm bananas, sliced
6 to 8 scoops good quality vanilla ice cream
4 tablespoons dark rum (recommended: Myers’s)

Combine the peanuts and honey in a small bowl and season with salt, to taste. Set aside.
In a large skillet over medium heat, add the butter, sugar and cinnamon, stirring to combine until the sugar melts, about 3 minutes. Add the bananas and sauté until a thick caramel coats the bananas and they begin to soften, about 3 to 5 minutes. Divide the ice cream evenly among serving bowls, spoon honey nuts over the ice cream and top with a light sprinkle of sea salt. Add the rum to the pan with the bananas and carefully ignite with a torch lighter, match, or by gently tipping the pan into the burner flame. Shake the pan until the flames subside. Spoon the bananas over ice cream and peanuts and serve.