You guys are NEVER going to believe this, but I got the biggest chunk of cereal that I’ve ever gotten in my entire life the other day. It came out into my cereal bowl and I was like, WHAT. Check this out:
Okay, on to the other part of this post- the first recipe! If you want something healthy, you can stop reading now. Dan and I have been obsessed with See’s Peanut Brittle for some time now. It’s so good; seriously, the best peanut brittle I’ve ever tasted. Unfortunately, it’s also almost $18 per pound. And since we usually buy it as Christmas gifts and we’re currently broke, we decided to try to replicate it.
First of all, this is no ordinary peanut brittle. It’s buttery, really peanutty, a good balance of sweet and salty and just plain delicious. It’s not that stuff that’s really hard or super thin and crackly. This stuff is the real deal (I wish See’s were paying me to say this stuff, but they’re not.) Our first attempt did not turn out so well. I did a google search for “peanut brittle” and got a recipe that made something similar to the crackly, hard brittle, which was not what we wanted. So, I tried a search for toffee. Based on a few things I read, this is what we came up with. And, I have to say, it’s pretty amazing.
1 cup dry roasted peanuts (these are the best, but you can also use other nuts like almonds, pecans or walnuts. Just make sure they’re roasted and salted!)
1 cup packed brown sugar
1 cup (2 sticks) butter
optional: 1 cup chocolate chips
rubber spatula (the scraping/spreading kind, not the flipping kind)
1. Line a baking sheet with parchment paper (this stuff is the best!) and evenly spread ½ cup of the nuts on top of the parchment.
2. Using a medium saucepan over medium heat, melt the brown sugar and butter together, stirring constantly- I like to use a wooden spoon or the spatula for this. Boil (and keep stirring- you don’t want it to burn!) until the candy thermometer reaches 300 degrees F (the “hard crack” stage). Immediately remove from the heat and pour the mixture over the nuts you spread on the baking sheet.
3. Top the toffee with the chocolate chips and allow the chips to begin melting. Spread the melting chocolate evenly with a spatula. Sprinkle with the remaining ½ cup of nuts.
4. Allow to cool completely to harden for about 20 minutes or so in the freezer or overnight if just out on the counter. When hardened, break into pieces and enjoy!
Tip: If you don’t want more nuts on top, sprinkling with salt is also a nice way to finish it off. Or, if you don’t want chocolate, you can certainly omit that step.
Hope you love it as much as we do!