Chocolate Honey Toffee Peanuts

When you take peanuts and coat them with honey butter toffee and then dip them in chocolate, you end up with a totally addictive holiday confection, so perfect for a holiday gift or gathering!

You guys, I fell into a Costco trap and bought a huge container of peanuts … but it was only $6 something! What a deal! I wanted to make some peanut butter granola and for that I needed peanuts … and I did, but having bought the HUGE thing of peanuts from Costco, I had tons of peanuts left after the granola was done … which made my mind go wandering to look for other yummy things to make with peanuts.

My mind instantly went to toffee. Toffee is one of my favorite treats to make and it’s not hard to master at all. (The biggest trick to making real toffee is not to stir it once it starts boiling.)  Anyway, these toffee peanuts ARE stirred, but only a few times as they bake in the oven.

When I went looking for a toffee peanut recipe, I noticed most of them have spices in them, like cinnamon and nutmeg, and no vanilla … and corn syrup. Why do we have to bring corn syrup into a toffee recipe?!?!! Real toffee is butter and sugar, a bit of salt, and vanilla. I could make a compromise and add honey, but since my nephew has an allergic reaction to corn, there was no way I was going to add corn syrup to my toffee peanuts! I tried this one with spices (swapping honey for the corn syrup and adding in vanilla, because it’s simply sacrilege in my book to try to make toffee without vanilla) … plus I drizzled them with chocolate. Toffee just isn’t complete without chocolate.

I have to tell you I was quite proud of the results. My first batch of toffee peanuts were really good, but after tasting them a few times, I just felt like the spices were getting in the way of the toffee. Real toffee doesn’t have cinnamon and nutmeg in it.

Don’t get me wrong … spices are a good thing. I’m often the person adding in spices like cinnamon and ginger to loads of sweet recipes … or other spices to savory recipes. It’s fun to play with spices and most of the time they really add to the recipe. I just found that in this case, to get that true toffee taste, you shouldn’t mess with the butter/sugar/vanilla/chocolate perfection. Let it be simple. Let it be good just like that.

But oh my gosh, please don’t leave out the chocolate! BECAUSE YOU GUYS WHAT IS TOFFEE WITHOUT CHOCOLATE?!

Okay, sorry for yelling, but I have some strong feelings about toffee. Can you blame me? Toffee, when done right, is simply amazing.

So I made my second batch of toffee peanuts with honey, butter, a bit of salt, sugar and vanilla. And then dipped them in chocolate. And it was SO much better and so much more true to real toffee taste. My son and I both agreed (although he said they made him want honey roasted peanuts … LOL!)

I hope you enjoy these honey toffee peanuts. Please don’t forget the chocolate. And let it be simple, like real toffee was meant to be. Happy Holidays, my sweet foodie friends.

Chocolate Honey Toffee Peanuts

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 - 8 servings 1x

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Ingredients

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• 1/4 cup sugar
• 2 Tablespoons butter, melted
• 2 Tablespoons honey
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 2 cups dry roasted peanuts
• For drizzling: 3 oz. dark chocolate, melted

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Instructions

1. Preheat the oven to 300 F. Line a rimmed baking sheet with a silicon baking mat or spray with cooking spray.
2. In a small mixing bowl, stir together the melted butter, sugar, honey, vanilla and salt until well mixed.
3. Add the peanuts and stir until all the peanuts are coated.
4. Spread the peanuts out into a single layer on the baking sheet. Bake at 300 for 45 minutes, stirring at 15 and 30 minutes.
5. Let cool and break apart if necessary. Drizzle lightly with half of the melted chocolate, stir, then drizzle with the rest of the chocolate. Let cool until chocolate sets.

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Notes

These toffee peanuts are rich (and addictive), so serving sizes should be small. If giving as gifts, package in mini jelly jars to control portion sizes.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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