Description
Butter Toffee Peanuts are a delightful snack featuring roasted peanuts coated in a rich, buttery toffee. The recipe combines the crunch and natural flavor of roasted peanuts with a glossy, sweet toffee made with butter, sugar, and corn syrup, producing a perfectly hardened candy coating. These sweet and crunchy treats are easy to prepare with simple ingredients and make for an indulgent snack or gift.
Ingredients
Scale
Peanuts
- 2 cups raw peanuts (skin-on or skinless, unroasted)
Toffee Mixture
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/4 cup light corn syrup
- 2 tablespoons water
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon kosher salt (adjust to taste)
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
Instructions
- Roast the Peanuts: Preheat your oven to 325°F. Arrange the raw peanuts in a single layer on a baking sheet. Roast them for 10 to 12 minutes, stirring once halfway through, until they become fragrant and lightly golden. Roasting enhances the flavor and crunch, essential for the perfect texture.
- Prepare the Toffee Mixture: In a heavy-bottomed saucepan, combine granulated sugar, unsalted butter, light corn syrup, water, cream of tartar, and kosher salt. Stir gently just until the sugar dissolves completely. Do not stir once the mixture starts boiling to prevent sugar crystallization.
- Cook to Hard Crack Stage: Attach a candy thermometer to the saucepan without touching the bottom. Cook over medium heat until the mixture reaches 300°F (hard crack stage), about 10 to 12 minutes. Monitor carefully to avoid burning or undercooking.
- Add Flavors and Stabilizer: Remove the pan from heat immediately at 300°F. Quickly stir in vanilla extract and cornstarch to stabilize the toffee and add flavor while preventing graininess.
- Coat the Peanuts: Pour the hot toffee over the roasted peanuts. Stir rapidly with a heatproof spatula to evenly coat each peanut with glossy toffee before it thickens.
- Cool and Separate: Spread the coated peanuts onto a parchment-lined baking sheet or silicone mat. Use two forks or spoons to pull them apart while cooling to prevent sticking. Let them cool at room temperature for 20 to 30 minutes until toffee hardens and becomes crackly.
- Store Properly: Once cooled, transfer the butter toffee peanuts to an airtight container. They store well at room temperature for up to two weeks or refrigerated for longer. Bring to room temperature before eating for best texture.
Notes
- Roasting the peanuts is crucial for enhancing flavor and crunch.
- Do not stir the toffee mixture once it starts boiling to avoid crystallization.
- The hard crack stage at 300°F ensures the toffee coating will be crisp and set properly.
- Cornstarch stabilizes toffee and prevents graininess or stickiness.
- Work quickly when coating peanuts to ensure even distribution and to prevent clumping.
- Store in an airtight container to maintain freshness and crunch.
