Description
Butter Toffee Peanuts are a delightful homemade candy featuring roasted peanuts coated in a rich, glossy toffee made from butter, sugar, and corn syrup. This recipe combines the crunchy texture of perfectly roasted peanuts with a sweet and crackly toffee coating, enhanced by vanilla and stabilized with cornstarch for a perfectly smooth finish. Perfect for snacking, gifting, or adding a tasty crunch to desserts.
Ingredients
Scale
Peanuts
- 2 cups raw peanuts (skin-on or skinless, unroasted)
Toffee Coating
- 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. Spread the raw peanuts in a single layer on a baking sheet and roast for 10 to 12 minutes, stirring halfway through. This step enhances flavor and texture, giving the peanuts a fragrant, lightly golden crunch.
- 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; then stop stirring when it begins to boil to prevent crystallization.
- Cook to the hard crack stage: Attach a candy thermometer to the saucepan, avoiding direct contact with the pan base. Cook over medium heat until the temperature reaches 300°F (hard crack stage), about 10 to 12 minutes. Monitor closely to avoid burning or undercooking.
- Add vanilla and cornstarch: Remove the pan from heat immediately once 300°F is reached. Stir in vanilla extract and cornstarch briskly to stabilize the toffee and enhance flavor.
- Coat the peanuts: Quickly pour the hot toffee over the roasted peanuts and stir rapidly with a heatproof spatula to evenly coat every peanut before the mixture 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 and prevent sticking. Let cool at room temperature for 20 to 30 minutes until the toffee hardens and shines.
- Store: Transfer the cooled butter toffee peanuts to an airtight container. Store at room temperature for up to two weeks or refrigerate for longer storage, allowing them to return to room temperature before serving for the best texture.
Notes
- Roasting peanuts beforehand is critical for flavor and texture; do not skip.
- Use a candy thermometer to ensure precise temperature and prevent burning.
- Stirring stops after boiling begins to avoid gritty toffee caused by sugar crystallization.
- Cornstarch addition prevents the toffee from becoming sticky or grainy upon cooling.
- Work quickly when coating peanuts to get an even glossy finish and avoid clumps.
- Store in an airtight container at room temperature, but refrigerate for longer shelf life if desired.
