Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped peanuts on bottom of foil-lined pan; set pan aside. Butter sides of a heavy 2-quart saucepan. In pan melt the 1 cup butter over low heat. Stir in sugar, water, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 4 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan.

    Advertisement
Instructions Checklist
  • Cook over medium heat, stirring frequently, until thermometer registers 290 degree F, soft-crack stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-crack stage should take about 15 minutes. Watch carefully after candy mixture reaches 280 degree F.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Remove pan from heat; remove thermometer. Pour mixture into prepared pan. Let stand 2 to 3 minutes or until surface is firm. Sprinkle with peanut butter-flavored pieces; let stand 1 to 2 minutes. When softened, spread pieces evenly over mixture. Sprinkle with 1/2 cup finely chopped peanuts; press nuts lightly into melted pieces. Chill 1 hour or until firm. Lift candy out of pan; break into pieces. Store tightly covered. Makes about 48 pieces or 1-1/2 pounds.

Tips

Up to 2 weeks ahead, prepare toffee. Store in the refrigerator in a tightly covered container.

Nutrition Facts

88 calories; 7 g total fat; 3 g saturated fat; 11 mg cholesterol; 64 mg sodium. 6 g carbohydrates; 1 g fiber; 1 g protein; 146 IU vitamin a; 0 mg vitamin c; 10 mg calcium; 0 mg iron;

Reviews