This toffee recipe, featuring honey, peanut butter, and whole peanuts, is a delicious twist on an old favorite. The honey adds a slight chewiness and a subtle note of sweetness to the double peanut flavor. A good candy thermometer is essential to this recipe. Be sure to stir constantly and monitor the temperature the whole time, since candy can quickly become burned at high temperatures.
- 1 cup water
- 2 cups granulated sugar
- 2 cups shelled and roasted peanuts
- 3/4 cup honey
- 1/4 cup light corn syrup
- 2 tbsp butter
- 1 tsp salt
- 1/2 cup peanut butter
- 1/4 tsp baking soda
- Prepare a large baking sheet by lining it with aluminum foil that extends over the edges, and spray the foil with nonstick cooking spray.
- Combine the sugar and water in a medium saucepan.
- Stir until the sugar is entirely moistened, then add the honey, corn syrup and salt.
- Cook the candy over medium-high heat until it reaches 225 degrees on a candy thermometer.
- At this point, add the peanuts and stir to combine. Continue to cook, stirring constantly, until the mixture reaches 290 degrees.
- Remove the pan from the heat and stir in the butter, baking soda, and peanut butter.
- Mix until well-combined, and then pour onto the prepared pan.
- Spread the candy as thin as possible with a spatula or spoon and allow it to set at room temperature.
- Once it is entirely cool, break it into small pieces to serve.
- Store the brittle in an airtight container or plastic bag at room temperature.
|Nutritional Guidelines (per serving)|
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)