1 cup roasted unsalted peanuts
\n1 cup honey
\nSea salt
\n4 tablespoons unsalted butter
\n1\/4 cup packed brown sugar
\n1 1\/2 teaspoons ground cinnamon
\n6 firm bananas, sliced
\n6 to 8 scoops good quality vanilla ice cream
\n4 tablespoons dark rum (recommended: Myers’s)<\/p>\n
Combine the peanuts and honey in a small bowl and season with salt, to taste. Set aside.
\nIn 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 saut\u00c3\u00a9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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,…<\/p>\n