Rachael Ray's Mexican Sundaes

• 8 ounces honey (in a honey bear squeeze bottle)
• 2 pints vanilla ice cream (vanilla bean specifically)
• 4 ounces salted Spanish peanuts (tiny peanuts with skins)

1. Drizzle a little honey in the bottom of each ice cream dish.
2. Place a scoop of Vanilla bean ice cream on top.
3. Drizzle scoops with a little more honey, just enought to glaze the scoops.
4. sprinkle sundaes with salted Spanish peanuts and serve.

honey, vanilla ice cream, peanuts

Taken from www.food.com/recipe/rachael-rays-mexican-sundaes-358814 (may not work)