Butter toffee peanuts offer a crunchy, buttery snack coated in warm, glossy toffee with just the right amount of sweetness. They’re great for snacking or adding a little crunch to party treats when you want something simple but satisfying.
This recipe overcomes grainy texture, sticky coating, clumping nuts, burnt toffee, and raw peanut flavor while maintaining crispness and easy cleanup for lasting, crunchy butter toffee peanuts.
I’ve tested a few recipes and found they often end up grainy or sticky, so I made this easy butter toffee peanuts recipe that avoids those hiccups.
Sometimes I’ve scattered nuts that clumped together, but this method keeps them nicely separated without extra fuss.
This recipe works because it uses a few kitchen tricks I picked up over time that stop the toffee from being gritty or burning.
Roasting peanuts first brings out their flavor, and with about 20 minutes of cooling, you get a shiny, crackly coating that lasts. I also learned quick cleanup tips that save me when things stick.
If you like simple nut treats, you might want to try my Chocolate Peanut Clusters for another easy snack option.
Table of contents
Dietary Considerations
- This recipe is gluten-free as it contains no wheat, barley, rye, or gluten-containing ingredients in the butter toffee peanuts.
- The recipe is unsuitable for dairy-free diets because unsalted butter is essential in this butter toffee peanuts recipe.
- The recipe is vegetarian since it contains no animal-derived ingredients aside from dairy in the butter toffee peanuts.
- This recipe is not keto or low-carb due to the granulated sugar and corn syrup in the butter toffee peanuts.
- The recipe is not nut-free because raw peanuts are the main ingredient in this toffee peanuts recipe.
Why You Will Love This Recipe
- Crunch That Lasts
Roasting the peanuts first adds a toasted flavor and helps the toffee coating stick firmly. The cornstarch in the mix keeps the toffee crisp without turning sticky or soft over time. - Rich Flavor with Simple Ingredients
Butter and vanilla bring a depth to the sweetness, while cream of tartar stops the sugar from becoming grainy. This creates a smooth, buttery coating that’s balanced and not overwhelmingly sweet. - Reliable Cooking Process
The candy thermometer helps reach the exact hard crack temperature, preventing burnt or grainy toffee. This step, along with precise stirring, makes the recipe easy enough to follow and get right every time. - Lasts Well Stored
Proper storage in an airtight container keeps the peanuts crunchy for up to two weeks without losing flavor. This makes it easy to prepare ahead and have on hand for snacking or sharing.
Butter Toffee Peanuts
- Prep Time: 10 minutes
- Cool Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 4 servings 1x
- Category: snack
- Method: roasting
- Cuisine: American
- Diet: gluten-free
Description
Butter toffee peanuts offer a crunchy, buttery snack coated in warm, glossy toffee with just the right amount of sweetness. They’re great for snacking or adding a little crunch to party treats when you want something simple but satisfying.
Ingredients
- 2 cups raw peanuts (skin-on or skinless, unroasted)
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon kosher salt (adjust to taste)
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- Preheat your oven to 325°F. Arrange the raw peanuts in a single layer on a baking sheet. Roast them for 10 to 12 minutes, stirring once halfway through, until they become fragrant and lightly golden. Roasting is key because it brings out more flavor and gives the peanuts a satisfying crunch that pairs perfectly with the toffee. Skip this, and the peanuts will taste flat and overly raw.
- In a heavy-bottomed saucepan, place the granulated sugar, unsalted butter, light corn syrup, water, cream of tartar, and kosher salt. Stir gently to blend at first only until the sugar fully dissolves. Once the mixture begins to boil, stop stirring altogether. Maintaining a steady boil without stirring prevents sugar crystals from forming, which can make the toffee gritty.
- Attach a candy thermometer to the saucepan without letting it touch the base. Let the mixture cook over medium heat until it reaches 300°F, known as the hard crack stage. This step takes roughly 10 to 12 minutes. It’s important not to rush or to step away because if the temperature overshoots, the toffee will burn, and if it’s too low, the coating will be soft and sticky.
- Remove the pan from heat the moment the thermometer hits 300°F. Immediately add the vanilla extract and cornstarch, stirring briskly. Cornstarch is a small addition that makes a big difference by stabilizing the toffee and preventing it from becoming grainy or sticky once cooled. The vanilla adds a gentle flavor balance to the sweetness.
- Quickly pour the hot toffee over the roasted peanuts. Stir rapidly with a heatproof spatula so that every peanut gets an even, glossy coating before the syrup starts to thicken. Working quickly avoids clumps and ensures the toffee sets perfectly around each peanut.
- Transfer the coated peanuts onto a parchment-lined baking sheet or silicone mat. Spread them out evenly and use two forks or spoons to pull them apart while the toffee cools. This helps keep the peanuts from sticking together. Let them cool at room temperature for about 20 to 30 minutes until the toffee hardens and becomes crackly and shiny.
- After cooling, place the butter toffee peanuts in an airtight container. They keep well at room temperature for up to two weeks, maintaining their crunch. If you prefer to refrigerate them for longer storage, bring the nuts back to room temperature before eating to regain the right texture.
Notes
- Roasting peanuts first unlocks more flavor and promotes better adhesion of the toffee coating.
- Cream of tartar and cornstarch are crucial for preventing crystallization, so don’t skip these ingredients. They keep the toffee stable and crisp rather than sticky or grainy.
- Use a candy thermometer to hit the hard crack stage (300°F) exactly. Overcooking burns the sugar, undercooking leaves a soft, tacky coating.
- Light corn syrup prevents sugar crystals from forming and keeps the toffee smooth. Avoid substituting with dark corn syrup, as it changes the flavor.
- If the toffee hardens on utensils or in the pan, soak them in hot water for easy cleanup.
- This recipe is naturally gluten-free, making it suitable for my mother and siblings who avoid gluten.
- The recipe isn’t dairy-free due to the butter, which is necessary for this particular texture and flavor. For a vegan option, you could try swapping butter with coconut oil or a vegan butter substitute, though results may vary.
- When storing, keep the peanuts in an airtight container at room temperature for best crunch. Refrigerated peanuts should be brought back to room temperature before eating.
- Avoid stirring the sugar mixture after it begins boiling; this prevents graininess in the toffee.
- For a subtle flavor boost, use pure vanilla extract rather than imitation—it softens the sweetness and adds complexity.
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
Ingredient Notes
- Raw peanuts: Use raw, unroasted peanuts with or without skins. Roasting them yourself brings out more flavor and creates a better crunch for these butter toffee peanuts.
- Granulated sugar: Choose regular granulated sugar that dissolves evenly. It’s the base for the toffee coating, so avoiding coarser sugars helps prevent graininess.
- Unsalted butter: Pick good quality unsalted butter so you control the salt level. It adds richness and moisture, creating that buttery feel without extra salt.
- Light corn syrup: This helps keep the toffee smooth and stops sugar crystals from forming. Look for light (not dark) corn syrup for a milder flavor that blends well.
- Vanilla extract: Use pure vanilla extract to add subtle depth that cuts the sweetness a bit. It softens the overall taste and makes these toffee peanuts more rounded.
- Cream of tartar: A tiny pinch helps stabilize the sugar syrup, preventing it from turning grainy. It’s often left out, but without it, the toffee can lose its smooth texture.
- Kosher salt: This balances sweetness and highlights peanut flavor. Adjust the amount based on your preference; it’s better than fine table salt for a cleaner taste.
- Cornstarch: Adds crispness and keeps the toffee coating stable as it cools. It’s a little trick I learned that stops the toffee from getting sticky or too soft once cooled.
- Water: Helps dissolve sugar evenly during cooking and prevents early crystallization. Make sure to measure this accurately since it controls the syrup’s texture.
Recipe Baking Tips
- If sugar crystallizes early, raise heat to 300°F and avoid stirring once mixture boils, usually after 6 minutes, to keep the toffee clear and smooth.
- When peanuts clump while cooling, spread them thin on parchment and separate every 5 minutes with two forks for 20-30 minutes until fully hardened.
- If toffee burns before reaching 300°F, reduce heat to medium-low and swirl pan occasionally to distribute heat evenly, checking temperature after 8 minutes.
- If peanuts taste raw, roast at 325°F for 10-12 minutes before coating to add flavor and crunch, then cool completely before mixing with toffee.
- When toffee sticks to utensils, soak tools in hot water immediately after coating toffee peanuts for easier cleanup with less residue.
Serving Suggestions
Serve butter toffee peanuts alongside fresh fruit salads or celery sticks. Pair with cheese boards featuring mild cheddar and gouda slices.
Include steamed snap peas or lightly salted kale chips for a crunch contrast next to the toffee peanuts.
Use butter toffee peanuts in homemade trail mix recipes with dried cranberries and pumpkin seeds. Add to yogurt parfaits layered with granola and fresh berries.
Incorporate into oatmeal cookie dough or mix into no-bake energy bites with oats and honey.
Top butter toffee peanuts with a drizzle of dark chocolate or a sprinkle of coarse sea salt. Serve with caramel sauce or a dash of cinnamon powder for flavor complexity.
Offer alongside vanilla bean ice cream with a scatter of chopped toffee peanuts for added texture.
Recipe variations
- You can use raw almonds instead of peanuts to create a different nutty flavor while following the same cooking process for butter toffee peanuts in this easy butter toffee peanuts recipe.
- Add 1/4 teaspoon cayenne pepper to the toffee mixture during cooking to introduce a mild heat that contrasts nicely with the sweet, sticky coating on these toffee peanuts.
- Either unsalted butter or vegan butter works well in this toffee peanuts recipe, letting you adapt the treat for dairy-free preferences without altering the classic texture or flavor.
- If using larger batches, double sugar to 2 cups, butter to 12 tablespoons, and peanuts to 4 cups; keep temperature and timing consistent for reliable toffee peanut results.
Save This Recipe!
How to Store?
To keep your butter toffee peanuts fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 14 days. Keep away from humidity to maintain crunch.
Refrigeration: Place in an airtight container in the refrigerator for up to 30 days. Bring to room temperature before serving for better texture.
Freezing: Wrap butter toffee peanuts in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Gluten Free Almond Cake
- Gluten Free Chocolate Shortbread Cookies
- Gluten Free Lemon Zucchini Bread
- Gluten Free Chocolate Chips Zucchini Bread
Butter toffee peanuts are peanuts coated with sugar and lightly toasted in butter, creating a crunchy snack with sweet and buttery flavor.
Yes. Butter toffee peanuts provide healthy fat, fiber, and protein, made with peanuts, sugar, butter, and salt.
Yes. Butter toffee contains nuts, specifically peanuts coated and toasted with a sugar and butter mixture.
Yes. Toffee pairs well with peanut butter, especially in recipes mixing homemade toffee, peanut butter, chocolate, and saltine crackers.
Butter toffee uses white granulated sugar, while British toffee usually uses brown sugar; buttercrunch is a type of American toffee made from white sugar.
Toffee peanuts taste crunchy with a blend of sweet toffee and salty peanut flavors.
Butter toffee tastes buttery and sweet with caramel notes, cooked until crisp and crunchy.
Yes. Some toffee, like Jeavons Original, is 100% vegan and plant based.
Toffee is a sweet candy made by cooking butter and sugar until crisp and crunchy.
Yes. Traditional English toffee is hard and crunchy, not chewy.
Toffee peanuts last about 1 year unopened, with each peanut sugar-coated and lightly butter-toasted.
If you enjoyed this butter toffee peanuts or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
