I knew these Toffee Coated Peanuts would be perfect for football season, but I also have to say they'd make great holiday or hostess gifts too. Sweet, cinnamon-y and crunchy, they are just a perfect little snack! And if you've ever made candy with a thermometer, you'll appreciate the ease of this recipe:@) This is also a project that from start to dishes washed will be done in less than an hour, with most of that baking time. Another great thing, you can make a small batch too, use the recipe below for the 4 oz size of Planters peanuts at Dollar Tree.
Tip: As the dishwasher...
I lined my baking sheet with Reynolds Release and mixed everything right on it,
no extra bowl to wash or sugar baked onto the sheet.
Christmas tip: I like to buy 6, 8 or 10 pack sets of Lock-N-Lock from QVC.
Then I'll add treats and gift some since I don't need all of them.
Toffee Coated Peanuts-from Iowa Housewife
For every 1 C dry roasted peanuts:
1 Tblsp butter, melted
2 Tblsp sugar
1 Tblsp corn syrup-I had light corn syrup
1/2 tsp cinnamon
1/8 tsp salt-can omit if using salted peanuts
up to 1/8 tsp nutmeg-I didn't measure, just grated some in
- Mix everything except nuts. Stir in peanuts, coat well.
- Pour onto greased baking sheet (or onto parchment or Reynolds Release).
- Bake at 300 degrees 20-25 minutes or until deep brown and bubbly. Stir at each 10 minute mark.
- Remove from oven, give one last stir, allow to cool on rack.
- My suggestion: Once they cool let nuts rest on paper towels for a bit so any excess butter/moisture can be blotted a bit.
- Break apart and store in air tight container.
Snack well and have a happy day:@)
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