EASY PRETZEL PEANUT TOFFEE

SWEET & SALTY = Delicious Toffee

Ingredients:

Bottom Layer:

2 cups pretzel pieces

1 cup lightly salted peanuts

Toffee:

1 lb butter (frozen)

1 ½ cups sugar

2 tablespoons cold water

Top Layer:

1 cup chocolate chips (I like Ghirardelli or other premium chocolate)

1 cup peanut butter chips

1 cup lightly salted peanuts

1 cup pretzel pieces or square pretzels

Directions:

Line a baking sheet with foil or parchment paper, extending it over edges of pan.

Evenly distribute  peanuts and pretzels over parchment paper.

In a 3 - 4 quart heavy saucepan combine  the frozen butter, sugar, and cold water. Cook over medium heat to boiling, stirring to dissolve sugar. Clip a candy thermometer to the pan. Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes. Butter/ Sugar Mixture should boil at a steady rate over the entire surface.  The butter and sugar will change color when it is ready…it will be a light brown color. (Adjust heat as necessary so that mixture does not boil over.)

Remove from heat; remove thermometer.  Pour toffee (butter and sugar) over pretzels and peanuts.  Wait a few minutes and mix the chocolate chips and the peanut butter chips, then sprinkle the chip mixture over the toffee.  Wait about 3 minutes to let the chips melt, then ,using a spatula (I like to use an angled spatula), spread the melted chips over the toffee.  Add  1 cup peanuts and 1 cup chopped pretzels and gently press into the chocolate. Carefully Lift the parchment from the baking sheet and set on a cooling rack to let it evenly cool.    Let sit overnight or up to 24 hours in a cool dry place.  Break into pieces (I used a multi pronged ice pick) and store any leftovers in an airtight container.

Ingredients

Pretzel Peanut Layer

Getting Ready to Make Toffee

Toffee and Sugar Cooking

Almost Done

Done

Pretzel, peanuts, and chips

setting

Ready to Serve

PEANUTTY & CHOCOLATELY PEANUT TOFFEE

Ingredients:

1 ½ cups dry roasted peanuts, divided

½ cup milk chocolate pieces

¼ cup white baking pieces

1 cup cups peanut butter chips

1 ½ cups butter (3 cubes), cubed

1 ½ cups sugar

4 ½ tablespoons water

Directions: 

1.Line a 13x9x2-inch baking pan with foil or parchment paper, extending it over edges of pan.  Lightly Spray with cooking spray. In a bowl combine ½ cup of the peanuts, milk chocolate pieces, peanut butter and white baking pieces. Set aside.

2. Pour 1 cup of the peanuts into a prep bowl.  Place near your range to have ready when the toffee mixture has reached 290 degrees. In a 2-quart heavy saucepan combine  the cubed butter, sugar, and water.

Cook over medium heat to boiling, stirring to dissolve sugar. Clip a candy thermometer to the pan. Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes.

Mixture should boil at a steady rate over the entire surface. (Adjust heat as necessary so that mixture does not boil over.)

3.Remove from heat; remove thermometer.  Pour toffee (butter and sugar) in baking dish. Sprinkle the toffee (butter & sugar) mixture with 1 cup of peanuts, then immediately sprinkle nut/chocolate piece mixture over toffee.  Using the bottom of a measuring cup or a clean flat utensil, gently press the chips and nuts into the hot toffee.  The chips will melt and it will make a nice swirl pattern on the toffee as you use the flat utensil.  Cool about 1 hour before breaking into pieces. If necessary, chill 15 minutes or until chocolate is firm. Makes about 2 pounds (36 servings)

If necessary, chill 15 minutes or until chocolate is firm. Makes about 2 pounds (36 servings)