Food recipes
Swirlicious Chocolate-Peanut Toffee
Swirlicious Chocolate-Peanut Toffee Ingredients: oil, corn, peanut, and olive butter, without salt sugars, granulated sugars, brown syrups, corn, light peanut butter, smooth style, without salt Directions: LINE 13 x 9...
Swirlicious Chocolate-Peanut Toffee
Ingredients:
oil, corn, peanut, and olive
butter, without salt
sugars, granulated
sugars, brown
syrups, corn, light
peanut butter, smooth style, without salt
Directions:
LINE 13 x 9-inch baking pan with foil.
Butter foil.
Sprinkle 3/4 cup nuts over foil.
MELT butter in medium, heavy-duty saucepan over medium heat.
Stir in granulated sugar, brown sugar and corn syrup.
Bring to a boil.
Cook for 6 minutes (about 290F on candy thermometer), stirring occasionally.
Remove from heat.
Working quickly, carefully pour hot mixture evenly over nuts in pan.
Immediately sprinkle with remaining nuts and morsels over toffee.
Press down lightly before morsels begin to melt.
REFRIGERATE for about 1 hour or until set.
Remove foil; break into bite-size pieces.
Store in air-tight container at room temperature.
Ingredients:
oil, corn, peanut, and olive
butter, without salt
sugars, granulated
sugars, brown
syrups, corn, light
peanut butter, smooth style, without salt
Directions:
LINE 13 x 9-inch baking pan with foil.
Butter foil.
Sprinkle 3/4 cup nuts over foil.
MELT butter in medium, heavy-duty saucepan over medium heat.
Stir in granulated sugar, brown sugar and corn syrup.
Bring to a boil.
Cook for 6 minutes (about 290F on candy thermometer), stirring occasionally.
Remove from heat.
Working quickly, carefully pour hot mixture evenly over nuts in pan.
Immediately sprinkle with remaining nuts and morsels over toffee.
Press down lightly before morsels begin to melt.
REFRIGERATE for about 1 hour or until set.
Remove foil; break into bite-size pieces.
Store in air-tight container at room temperature.