- 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 saute 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.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.