Chocolate-Covered Pretzel Peanut Toffee

Salted Peanut Pretzel Toffee 24

Happy New Year! I hope you all had a great holiday. Ours was pretty quiet, which was good because all three of us got sick, one after the other – always a great way to spend one’s vacation. We have this week left to try to get as many things crossed off our to-do list as possible. We’re not holding our breath that they’ll all get done, but we’ll do our best.

In the meantime, here’s a quick little toffee recipe to help you combat those mid-winter blahs. I doubled the recipe, which I would not recommend, because the toffee sets so quickly it’s hard to get both batches flattened out on the pans fast enough.

Line a baking sheet with parchment paper and put it aside for a bit.

Salted Peanut Pretzel Toffee 8

In a heavy saucepan, combine 1/2 cup butter, 1 1/4 cups granulated sugar, 1 tablespoon corn syrup, and 2 tablespoons water.

Salted Peanut Pretzel Toffee 9

Attach a candy thermometer to the side and heat that over medium until it reads 300°F. Try to avoid stirring as much as possible, and if you do, don’t use a metal spoon – wood or silicone will prevent premature crystallization.

Salted Peanut Pretzel Toffee 12

Next to the pot, place a little container of 1/4 teaspoon baking soda and another of 1/2 teaspoon vanilla. You’ll need to have those handy at short notice later on.

Salted Peanut Pretzel Toffee 7

While you’re keeping an eye on the sugar, crush up about 1 1/2 cups pretzel twists.I also had some salted peanuts on hand so I crushed and dumped those in as well – probably about 3/4 cup salted peanuts.

Salted Peanut Pretzel Toffee 4

And gather up 1 cup chocolate chips. I mixed mine with some dark chocolate for flavour.

Salted Peanut Pretzel Toffee 5

When your sugar has caramelized and gotten to the hard crack stage (that’s 300°F), remove it from the heat and quickly stir in the baking soda and vanilla. Try to resist screaming as it fizzes up and gets all terrifying. I promise that will pass.

Salted Peanut Pretzel Toffee 13
EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE!

Toss in the pretzels and peanuts and stir the toffee quickly.

Salted Peanut Pretzel Toffee 14

Then tip it out onto your parchment sheet and flatten it down as much as you can before it starts to set.

Salted Peanut Pretzel Toffee 15

Sprinkle the chocolate evenly over the top of the toffee and let it stand for a few minutes while the chocolate melts.

Salted Peanut Pretzel Toffee 17

Then smooth out the melted chocolate with a spatula.

Salted Peanut Pretzel Toffee 19

Sprinkle the top of the chocolate with fleur de sel and let harden in the refrigerator for about an hour.

Salted Peanut Pretzel Toffee 21

Once it’s hardened, break it up into chunks and eat it all by yourself! share it with your friends and family.

Salted Peanut Pretzel Toffee 22

Advertisements

Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

7 thoughts on “Chocolate-Covered Pretzel Peanut Toffee”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s