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1
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2
Put the peanuts, palm sugar, honey, butter, and salt into the bowl of a food processor and pulse until the peanuts are finely chopped and the mixture is starting to come together, about 20 times.
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3
(You can also do this by hand: Pound all the ingredients together in a large mortar with a pestle or chop the peanuts and mix with the other ingredients.)
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4
Form the mixture into 1/2-inch balls and place on a baking sheet.
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5
Cover with plastic wrap and freeze until hard, about 5 minutes.
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6
Put a peanut ball in the center of a puff pastry round.
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7
Fold the circle over the filling to form a half-moon and press the edges with the tines of a fork to seal.
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8
Repeat with the remaining peanut balls and puff pastry rounds.
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9
Fill a medium saucepan with oil to a depth of 2 inches and heat to 350F When the oil is ready (a pinch of flout will sizzle), add a few of the turnovers, without crowding the pan, and cook until golden brown, about 1 minute, then flip and cook the other side until golden brown, about 2 minutes more.
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10
Remove with a slotted spoon and drain on paper towels.
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11
Repeat with the remaining turnovers.
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12
Serve warm or at room temperature.
