Friday, February 6, 2009

Toffee Coated Peanuts


1/4 cup sugar
2 tablespoons butter, melted
2 tablespoons corn syrup
1-1/4 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups unsalted dry roasted peanuts


In a large bowl, combine the sugar, butter, corn syrup, cinnamon, salt, and nutmeg. Add peanuts; toss to coat. Transfer to a greased cookie sheet.

Bake at 300 degrees for 20-25 minutes or until bubbly and golden brown, stirring once. Cool on a covered wire rack; break apart if necessary (Ben likes eating the clusters of peanuts better than breaking them apart.). Store in an airtight container.

This recipe is doubled.

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