• Blanch peanuts in a pot of boiling water for 2 to 3 minutes. Drain and rinse with cold water. Rub peanuts between hands or towels to remove the skins. Thoroughly dry the peanuts.
• Preheat the oven to 350 degrees. Line a large baking sheet with foil or a silicone mat.
• In a large Dutch oven over medium heat, stir butter, honey and salt. Heat until melted and bubbly. Add the peanuts and stir until well coated.
• Spread the peanuts onto baking sheet in a single layer and place into the oven. Stir the peanuts every 5 minutes to ensure even roasting. Continue to roast until the peanuts are well browned, approximately 20 to 30 minutes.
• While the peanuts are roasting, combine sugar, chili powder and garlic powder in a small bowl.
• When peanuts are finished roasting, remove them to a medium mixing bowl.
• Slowly add sugar mixture a little at a time, mixing well after each addition. Continue to stir as the peanuts cool to prevent sticking.
• Cool completely and the store in an air tight container.

Variations:

• Use brown sugar instead of white for a richer, molasses-like flavor.
• The chili powder in this recipe is not very strong or spicy at all. If you'd like more spice, try adding some cayenne or chipotle pepper instead.
• Alternatively, omit chili and garlic powders and add cinnamon instead.
• Feel free to experiment with adding different combinations of spices.