Toffee Peanuts
Sweet, Crunchy, and Completely Irresistible Homemade Candy
If you love classic homemade treats that take just a few pantry ingredients, these Toffee Peanuts are going to become a year-round favorite. They have the perfect balance of buttery sweetness, warm spice, and satisfying crunch. Whether you’re filling holiday gift boxes, preparing a homemade snack platter, or simply craving something sweet and salty, this recipe delivers every time.
What makes these toffee-coated peanuts so wonderful is how simple they are to prepare. A quick stovetop caramel comes together in minutes, then the peanuts are baked until golden and crisp. Once cooled, you can break them into small clusters or leave larger chunks for extra crunch. They store beautifully, making them ideal for gifting or storing in an airtight container for easy snacking.
Ingredients
Everything you need to make homemade Toffee Peanuts:
- Granulated Sugar: The base of the toffee coating.
- Unsalted Butter: Adds richness and helps the sugar melt smoothly.
- Light Corn Syrup: Prevents crystallization and keeps the coating shiny.
- Cinnamon and Nutmeg: Warm spices that add depth without overpowering the flavor.
- Salt: Balances the sweetness and enhances the nuttiness.
- Peanuts: Salted dry-roasted peanuts are ideal, especially if you enjoy a sweet-salty contrast. Unsalted peanuts also work.
How to Make Toffee Peanuts
Below is the full, detailed method for perfectly crisp toffee peanuts every time.
Step 1 – Prepare the Pan
Line a large baking sheet with foil or parchment paper to prevent sticking. Preheat your oven to 325°F (165°C).
Step 2 – Make the Toffee Syrup
Add the sugar, butter, and corn syrup to a large saucepan. Place over medium heat and stir gently as the butter melts. Once melted, bring the mixture to a steady boil and let it bubble for exactly 1 minute. This helps the toffee set properly.
Step 3 – Add Spices and Peanuts
Remove the pan from the heat. Stir in the cinnamon, nutmeg, and salt until fully mixed. Add the peanuts and fold them into the hot toffee mixture. The sugar may look slightly grainy or clumpy at first — this is normal and will smooth out during baking.
Step 4 – Bake Until Golden
Carefully transfer the coated peanuts to the prepared baking sheet. Use a heat-resistant spatula to spread them out into an even layer.
Bake for 20 minutes, stirring every 5 minutes to prevent burning and ensure even caramelization. By the end of the bake time, the coating will look melted, glossy, and lightly golden.
Step 5 – Cool and Break
Remove the tray from the oven and let the peanuts cool completely. Once fully hardened, break into small or large clusters depending on your preference.
Tips for Success
- Safety first: The hot sugar mixture is extremely hot; avoid touching it with your hands.
- Bigger clusters: For chunkier pieces, stir the peanuts one final time when they come out of the oven instead of spreading them flat.
- Nut variations: This method works beautifully with almonds, cashews, pecans, or mixed nuts.
- Storage: Keep the cooled peanuts in an airtight container at room temperature. They stay fresh and crunchy for several weeks.
Toffee Peanuts
Sweet, buttery, and wonderfully crunchy. Ideal for gifting or snacking anytime.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: About 18 servings
Course: Dessert, Snack
Cuisine: American
Ingredients
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, cut into pieces
- 1/4 cup light corn syrup
- 1 1/4 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 cups salted dry-roasted peanuts
Instructions
- Preheat the oven to 325°F (165°C). Line a large baking sheet with foil or parchment paper.
- Combine the sugar, butter, and corn syrup in a large saucepan. Place over medium heat and stir until the butter melts. Bring to a boil and let it boil for 1 minute.
- Remove from the heat and stir in the cinnamon, nutmeg, and salt. Add the peanuts and mix until evenly coated.
- Spread the mixture onto the prepared baking sheet, using a spatula to avoid touching the hot syrup.
- Bake for 20 minutes, stirring every 5 minutes.
- Allow the peanuts to cool completely, then break into pieces.