Toffee Candied Peanuts SundaySupper New South Charm

Homemade EatMore Candy Bars (Chewy Chocolate Peanut Toffee Bars

Instructions. Melt the chocolate chips, peanut butter chips and white chocolate in a double boiler over simmering water or using a heavy bottomed saucepan over low heat, until smooth. Add the peanuts and 3/4 cup toffee bits. Mix until evenly coated. Using a Tbsp drop clusters onto wax paper or silicone baking mat.

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Place the chocolate chips in a microwave safe bowl and cook for one minute until softened and slightly melted. Add into the bubbling mixture and stir in until completely melted. Add a candy thermometer to the pot and cook the mixture, stirring occasionally, until it reaches the hard ball stage (250 - 260 degrees F).

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Gather the ingredients. To make this toffee, prepare a 9x9-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Set aside for now. Combine the sugar, corn syrup and water in a medium saucepan over medium heat. Stir with a rubber spatula while the sugar dissolves.

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Preparation. Step 1. Butter baking pan and put on a heatproof surface. Step 2. Bring butter, sugar, and salt to a boil in a 4- to 5-quart heavy pot over medium-high heat, whisking until smooth.

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Preheat your oven to 350 °F. Line a rimmed baking sheet with foil, covering the bottom and sides. Spray with nonstick cooking spray. Place a layer of matzo crackers on the sheet, breaking as needed to cover the sides; set aside. In a heavy 2-quart saucepan, melt the butter over medium heat.

Toffee Candied Peanuts SundaySupper New South Charm

Directions. In a microwave, melt candy coating; stir until smooth. Stir in peanuts and toffee bits. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Let stand until set. Store in an airtight container.

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Instructions. Preheat oven to 350 degrees F. Prepare a 9 X 13-inch baking dish by lining it with tin foil and generously coating it with cooking spray. Put the saltine crackers in the bottom of the prepared baking dish, making sure they are in a single layer. Place butter and the brown sugar in a small saucepan.

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In a large bowl using a handheld electric mixer, or in the body of a stand mixer fitted with the whisk attachment, combine the peanut butter, butter, vanilla, and salt. Beat on low-speed until combined. With the mixer on low-speed, add in the confectioners sugar, a 1/2 cup at a time, beating well after each addition.

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STEP FOUR: Pour a bag of chocolate chips over the top and let it sit for 2 to 3 minutes, so the chocolate chips melt. Using an offset spatula, spread the melted chocolate over the layer of toffee. STEP FIVE: Chop the remaining ¼ cup of peanuts and sprinkle over the top of the chocolate.

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The staff is all super friendly. Everything they make is ahhh-mazing and super fresh, you definitely taste the difference. Expect to pay $3/candy, which in the end is a worthwhile investment, trust me. I LOVE hard toffee, and they have an almond/toffee/brittle combo candy that is about as good as it gets!

Butter Toffee Peanuts 16 oz.

Bring to a boil and then allow to boil 3 1/2 minutes without stirring. Pour the mixture over the crackers immediately being sure to cover all of them. Bake for 6 minutes and remove from oven. Allow to cool for about 5 minutes. While the toffee is cooling melt 2 tbsp of butter in a saucepan on medium low. Add chocolate chips and stir until melted.

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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 F on a candy thermometer. At this point, add the peanuts and stir to combine. Continue to cook, stirring constantly, until the mixture reaches 290 F.

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How to Make Chocolate Peanut Toffee. FIRST STEP: Line a 9×13 cake pan with parchment paper then spread 2 cups of peanuts into an even layer. SECOND STEP: In a medium-size pan add butter, sugar, and vanilla. Stir over medium heat until the butter has melted. Let come to a simmer.

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While the chocolate is sitting, place the peanut butter in a small bowl and heat about 30 seconds in the microwave to make it pourable. Drizzle peanut butter over the top and swirl with melted chocolate using a knife or offset spatula. Sprinkle with nuts. Let sit at room temperature about 3 hours or until set.

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STEP TWO: Fold the peanuts and the toffee into the melted chocolate mix and turn off the heat. STEP THREE: Drop the chocolate mixture's small scoops (1 1/2 tablespoons) onto the parchment paper. You can also make larger clusters by dropping about 3 tablespoons of the cluster mix instead.

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Scrap the toffee onto the prepared baking sheet and smooth it into a thin, even layer. Let the toffee set at room temperature, for about 45 minutes. Once set, spread the top of the toffee with the tempered milk chocolate and allow the chocolate to set. Break or chop the toffee into small pieces to serve it.