Kolo (Ethiopian Toasted Barley and Peanut Snack)

Preheat a heavy-bottomed cast iron skillet over medium heat.

Add the barley grains to the dry pan. Toast them, shaking the pan frequently, for 5-7 minutes until they are deeply golden and emit a nutty, toasted aroma.

Add the peanuts to the skillet and toast for an additional 2-3 minutes, ensuring they do not burn.

Remove the pan from the heat. While the mixture is still hot, drizzle the raw honey over the grains and peanuts and toss quickly with a wooden spoon until evenly coated and slightly tacky.

Sprinkle with a pinch of fine sea salt to balance the sweetness.

Allow the mixture to cool completely on a plate, which will allow the honey to set and the grains to become satisfyingly crunchy. Serve in a small bowl as a handful snack.