recipe: peanut toffee
December 23rd, 2009 - by Deborah
Are you ready for Christmas yet? It has snuck up on me this year - I can’t believe it is only days away now. I know most people have already done their holiday baking, but I’m still going strong at my house! This toffee super easy to make, and very fast as well! If you aren’t a peanut fan, try it with your favorite nut, or leave out the nuts altogether and just enjoy the toffee!
I hope you all have a wonderful Christmas!
Cashew Toffee
Adapted from Bettly Crocker Christmas Cookies Dec/Jan 2009
1 cup peanuts
½ cup granulated sugar
1/3 cup packed brown sugar
1 cup butter
¼ cup water
½ cup semi sweet chocolate chips
Heat oven to 350F. Line a 15×10x1-inch pan with foil. Spread peanuts in pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Pour into small bowl; set aside. Set aside pan with foil to use later.
Meanwhile, in a 2-quart heavy saucepan, cook granulated sugar, brown sugar, butter and water over medium-high heat 4 to 6 minutes, stirring constantly with a wooden spoon, until mixture comes to a full boil. Boil 10 to 15 minutes, stirring frequently, until candy thermometer reaches 300F or a small amount of mixture dropped into cup of ice forms a hard brittle strand.
Stir in ½ cup of the peanuts; immediately pour toffee into same foil-lined pan. Quickly spread the mixture to ¼-inch thickness with a rubber spatula. Sprinkle with chocolate chips. Let stand for about 1 minute or until chips are completely softened. Spread softened chips evenly over toffee. Sprinkle with remaining peanuts.
Refrigerate about 30 minutes or until topping is firm. Break into 2×1 inch pieces. Store in tightly covered container.
