Toffee Peanuts Recipes

TOFFEE COATED PEANUTS

Steps:

• In large bowl, combine sugar, butter, corn syrup, cinnamon, salt, and nutmeg. Add peanuts, toss to coat. Transfer to 15x10x1 inch baking pan.
• Bake at 300 for 20-25 minutes or until bubble and golden brown, stirring once. Be sure to keep an eye on these. Cool on wire rack; break apart if necessary. Store in an airtight container.

TOFFEE-COATED PEANUTS

Steps:

• In a large bowl, combine the sugar, butter, corn syrup, cinnamon, salt and nutmeg. Add peanuts; toss to coat. Transfer to a greased 15x10x1-in. baking pan. , Bake at 300° for 20-25 minutes or until bubbly and golden brown, stirring once. Cool on a wire rack; break apart if necessary. Store in an airtight container.

TOFFEE PEANUT CLUSTERS

Steps:

• In a microwave, melt candy coating; stir until smooth. Stir in peanuts and toffee bits. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Let stand until set. Store in an airtight container.

SUNNY'S SIMPLE TOFFEE AND PEANUTS MATZO BARK

Steps:

• Place the crackers in one layer on a baking sheet lined with nonstick aluminum foil. Pour the chocolate over the crackers and spread to coat. Sprinkle with the marshmallows, toffee bits and peanuts. Refrigerate, uncovered, until set, about 1 hour.
• Use a knife to break into large shards. Serve at room temperature.

BUTTER TOFFEE POPCORN WITH PEANUTS

Steps:

• Pop one package of microwave popcorn, and pour into a large grocery bag, reserving a small bowl of popcorn so there is lots of toffee to go around.
• Pour one cup of peanuts over popcorn.
• Microwave second bag of popcorn, and pour into bag over other popcorn and peanuts.
• In a microwavable glass bowl, stir together butter, brown sugar and corn syrup.
• Microwave for three minutes.
• Immediately after removing from microwave, stir in baking soda (it will foam a bit) Pour this mixture into the paper bag over the popcorn/peanuts and shake.
• Microwave for one minute.
• Remove bag and shake up.
• Microwave for one more minute.
• Pour Toffee Popcorn/Peanuts out on wax paper, foil or on trays.
• Throw out bag immediately so dog does not eat it!

CHOCOLATE PEANUT TOFFEE

Steps:

• Butter baking pan and put on a heatproof surface.
• Bring butter, sugar, and salt to a boil in a 4- to 5-quart heavy pot over medium-high heat, whisking until smooth, then boil, stirring occasionally, until mixture is deep golden and registers 300°F (hard-crack stage) on thermometer, 15 to 20 minutes.
• Immediately stir in whole peanuts, then carefully pour hot toffee into center of baking pan. Spread with spatula, smoothing top, and let stand 1 minute, then immediately sprinkle chocolate on top. Let stand until chocolate is melted, 4 to 5 minutes, then spread over toffee with cleaned spatula. Sprinkle evenly with chopped peanuts, then freeze until chocolate is firm, about 30 minutes. Break into pieces.

HONEY ROASTED PEANUT BUTTER TOFFEE SWIRL COOKIES

Steps:

• In a mini food processor or blender, process 1 cup oats until ground fine.
• Mix together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt.
• In a Kitchen Aide mixer (or whatever you have) beat together the softened butter and both sugars until light and fluffy.
• Add in eggs, one at a time, the vanilla and peanut butter.
• Mix well until smooth and creamy.
• Mix in the flour mixture until combined.
• Fold in swirl chips and toffee bits.
• Heat oven to 325°F.
• With an ice cream scoop (about 1/4 cup size) place 1 scoop on lightly greased baking sheet about 2 inches apart.
• Bake cookies for about 16-18 minutes or until golden brown.
• Cool cookies for 5 minutes and transfer to racks to cool completely.
• Cookies will be about 3 1/2 - 4 inches wide.