Preheat your oven to 375°F (190°C). If you’re not preheating, you’ll regret it when the glaze never glazes. Trust me.

Line a baking sheet with parchment. Few things are as sad as scorched prune bits stuck to pan edges, so give it a protective layer.

In a bowl, whisk together honey, olive oil, salt, cinnamon (if using), vanilla (if using), and water. This is your glossy magic sauce.

Toss the prunes with the honey mixture until they’re all evenly coated. Don’t be shy—get in there with a spatula and show them some love.

Spread the prunes in a single layer on the prepared sheet. No crowding; they need space to roast and caramelize.

Roast 12–15 minutes, stirring once at halfway. You’re aiming for wrinkly, glossy edges, not burnt crinkles.

Remove from oven and give a final 2–3 minutes if you want them extra sticky. Let cool slightly before serving so you don’t burn your tongue on molten sugar.