When adding powdered sugar, get the sifter out and sift the sugar first. The sugar will have a fine consistency and mix with the peanuts better. While you are mixing the nuts with the powdered sugar, try to break up some of the larger chunks without crumbling the nuts. Because the powdered sugar acts like a desiccant, absorbing some of the moisture and cohesion, you will find the nuts starting to dry and not stick together as severely as they did when you began. Continue adding and mixing in the powdered sugar. If you like sweeter peanuts then add some more. If you want less, that's fine too. But what you do want is enough powdered sugar to keep the peanuts from sticking entirely together. A few will always stick together.

3	C	Shelled nuts
1/3	C	Honey
1/4	C	Butter
1	tbsp	Cinnamon
2	tbsp	Granulated sugar
1/3	C	Powdered sugar

• Preheat oven to about 325 degrees.
• In a small saucepan over medium heat combine butter, honey, and half the cinnamon. Stir well and remove from heat when the butter is melted.
• Dump the peanuts in a large bowl; add the honey-butter mixture and stir real good until evenly coated. Next, spread the nuts out evenly on a greased cookie sheet and place the nuts in the oven and roast for about 12 to 15 minutes. Be forewarned that the honey burns easily so give this operation your full attention.
• Remove the nuts from the oven and quickly dump them back into that large bowl before they begin to cool.
• Add the granulated sugar and the remaining half-teaspoon of cinnamon.
• Stir well and spread nuts back out onto the pan to cool completely. At this point you will notice the nuts beginning to solidify into one large sheet. Not to worry.
• When the nuts are completely cool, break the chunks up with your hands and put the nuts into a different, but equally large bowl. Add the powdered sugar, a couple tablespoons at a time, and work it in real good with your fingers, breaking up the chunks in the process.