Finely chop rosemary and add with sugar to saucepan. Add enough water to make wet sand texture. Simmer on low heat until mixture is just starting to turn beige. Turn off heat. Add peanuts to saucepan and stir rapidly until syrup coats peanuts evenly. Cool the peanuts before serving to allow the syrup to harden.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Gail Lilian and Liba Falafel