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
Scale
- 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