Small Recipes...Toffee-Coated Peanuts

Clockwise, top left: Finished nuts, baked and cooling, ready for the oven, mixed in 4 cup measuring cup     

This has got to be one of the easiest-to-make nut toffee recipes!  From "Taste of Home 2009 Annual Recipes", I cut it down to make just a half of an 8 ounce bag of peanuts so we could try it, and it was actually the right amount too.  I didn’t have corn syrup on hand, so I tried it with honey; it might have had a better setup with corn syrup, but I don’t know.   My husband really liked it, and I thought it was good too.  I had salted nuts, so I left out the salt in the recipe.   The nuts didn’t last long!                 
        Toffee-Coated Peanuts
  2             tablespoons  sugar
  1             tablespoon  butter -- melted
  1             tablespoon  corn syrup or honey
     1/2      teaspoon  ground cinnamon
     1/8      teaspoon  salt
     1/8      teaspoon  ground nutmeg
  1             cup  unsalted dry roasted peanuts (4-5 ounces)
In a large bowl, combine the sugar, butter, corn syrup, cinnamon, salt and nutmeg. Add peanuts; toss to coat. Transfer to a greased 8x12-in. baking pan. (I used parchment paper).
Bake at 300° for 20-25 minutes or until bubbly and golden brown, stirring once. Cool on a wire rack; break apart if necessary. Store in an airtight container.


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