Toffee Peanuts

Sweet and buttery, these Toffee Peanuts are perfect for snacking, gifting, or adding to a cookie tray.

Course Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 179kcal

Author Deborah Harroun

Ingredients

1/2 cup granulated sugar
1/4 cup unsalted butter cut into pieces
1/4 cup light corn syrup
1 1/4 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3 cups salted dry roasted peanuts

Instructions

Line a large baking sheet with foil. Preheat the oven to 325ºF.
In a large saucepan, combine the sugar, butter, and corn syrup. Place over medium heat and cook, stirring constantly, until the butter melts. Bring the mixture to a boil and let it boil for 1 minute.
1/2 cup granulated sugar, 1/4 cup unsalted butter, 1/4 cup light corn syrup
Remove from the heat and stir in the cinnamon, nutmeg, and salt. Once combined, stir in the peanuts.
1 1/4 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon salt, 3 cups salted dry roasted peanuts
Carefully spread the mixture onto the prepared baking sheet. (Be careful, as it is very hot. Use a spatula - do not attempt to use your hands.)
Place the baking sheet in the oven and bake for about 20 minutes, stirring every 5 minutes. The mixture will melt and spread out - it is supposed to do that.
Once the 20 minutes are over, it should be golden brown. Remove from the oven and allow the toffee peanuts to sit until completely cooled.
Break into pieces to serve.

Notes

Be very careful, as the hot sugar will burn!

The bottom of the toffee peanuts may seem greasy when they first harden up. Most of this will soak in as they sit.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition