Caramelized Peanut Palmiers

Stir sugar with cinnamon in a small bowl. Measure out ¼ cup (60 mL) sugar mixture and half the peanuts. Set aside the rest to use later. Working with one sheet of puff pastry at a time (leave the one you are not using in the fridge), unroll pastry and discard parchment paper. If pastry is sticky, lightly flour it. Working quickly, evenly cover one side with sugar mixture, pressing into pastry with hands or a rolling pin. Turn pastry over and cover with remaining sugar mixture and peanuts, pressing in.

Fold sides furthest away and closest to you towards the centre, leaving about 3 inches (7.5 cm) in the middle between each. Fold each side into centre again, so that the edges now touch. Then fold the side away from you over again towards you, so that edges meet each other to form a rectangle about 2 inches (5 cm) wide. Wrap in plastic and refrigerate at least 2 hours or overnight. Repeat with remaining pastry, peanuts and another ¼ cup (60 mL) sugar mixture. Set aside remaining sugar mixture.

When ready to bake, preheat oven to 425⁰F (220⁰C). Line a baking sheet with parchment paper. Remove 1 pastry rectangle from fridge and cut into ½-inch (1-cm) slices. Dip both sides of cookie into remaining sugar, and place on baking sheet, spacing about 2 inches (5 cm) apart. Bake in centre of preheated oven for 8 minutes. Flip cookies and bake 6 to 8 more minutes until a deep golden caramelized brown. Transfer to a rack and cool completely. Repeat with remaining pastry and sugar on a cool baking sheet. Cookies will store well in an airtight container for several days, and will freeze well.