- September 15, 2014 at 10:35 pm #346398mosParticipant
Butter Toffee Nuts
4 oz raw almonds, hazelnuts or peanuts
1/4 cup granulated sugar
1 tsp unsalted butter
1/2 tsp kosher salt (or 1/4 tsp fine salt)
Line a sheet pan with a silicone liner or parchment paper. Measure out the butter and salt and have them ready.
Spread the nuts on a medium sheet pan or cookie sheet and toast in a medium oven for about 10 minutes, until fragrant and light brown inside. Remove from the oven.
While the nuts are toasting, heat a heavy medium-sized saucepan over medium high heat until hot enough that water droplets bounce over the interior. Add the sugar and stir for 30 seconds or so, until the sugar is starting to melt. Add the hot nuts, stirring constantly until the sugar melts completely, turns amber and coats the nuts.
Remove from heat and add the butter and salt, stirring until nuts are glossy. Pour out onto the prepared sheet pan in a single layer and spread into a single layer. Break the nuts apart with a spoon as much as possible. Let cool and break any remaining clumps apart.
Notes — The nuts will keep in an airtight container for a week or so at room temperature, or they can be frozen for a month.
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