Use the leftover vanilla bourbon-soaked peanuts to make Vanilla Bourbon Candied Peanuts. Mix 3/4 cup firmly packed light brown sugar, 1 tsp McCormick Ground Cinnamon and 1/2 tsp McCormick Ground Sea Salt in medium bowl. Add the leftover vanilla bourbon peanuts; toss to coat nuts evenly. Spread nuts in single layer on lightly greased baking sheet. Bake in preheated 125°C oven 1 hour, stirring halfway through cooking. Cool slightly and break apart. Cool completely and store in airtight container up to 2 weeks.