Turrón de maní (Peanut Nougat): A Crunchy Cuban Holiday Treat

Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal. Lightly greasing the paper with butter or oil helps the nougat release cleanly.

In a large skillet over medium heat, toast the peanuts for 3-5 minutes, stirring frequently, until they are fragrant and lightly golden. This enhances their nutty flavor. Set aside to cool slightly.

In a heavy-bottomed saucepan, combine the water, sugar, and honey. Cook over medium heat, stirring gently, until the sugar dissolves and the mixture becomes clear. Add the bay leaf and cinnamon, and bring to a gentle boil.

Insert a candy thermometer and continue to boil without stirring until the syrup reaches 300°F (150°C) - the hard-crack stage. This will take about 10-15 minutes. Watch closely to prevent burning.

Remove the saucepan from heat. Carefully remove the bay leaf, then stir in the vanilla extract, lime zest, and baking soda. The mixture will bubble and froth—that's normal.

Quickly add the toasted peanuts and stir until all the peanuts are well coated with the syrup. Work rapidly as the mixture sets fast.

Pour the mixture into the prepared pan. Using a piece of parchment paper or a spatula, press it into an even layer. If the mixture is too sticky, lightly oil your spatula.

While still warm, score the top into desired squares or rectangles using a knife. Allow to cool completely until firm—about 30 minutes. Break apart along the scored lines.