April 26th is National Pretzel Day, an easy holiday to celebrate. Just open the bag! But if you’d like something sweet-and-salty, make this Peanut Pretzel Toffee recipe. It’s delicious for a coffee break, and for a homemade gift.
The recipe was created by Barbara Estabrook of Rhinelander, Wisconsin, and shared with us by Taste Of Home.
There are more pretzel recipes below, including pretzel-crusted tuna!
> The history of pretzels.
If you’d like to add heat, stir in some chile flakes, or use spicy peanuts instead of honey-roasted.
1. LINE the bottom of a greased 9-inch-square baking pan with foil. Grease the foil with 2 teaspoons of butter. Sprinkle the peanuts and pretzels onto the foil.
2. COMBINE the sugar, water, honey, and remaining butter in a large heavy saucepan. Bring to a boil over medium-high heat, stirring constantly.
3. COOK for 4 minutes without stirring. Then, stirring constantly, cook 2-3 minutes longer or until the mixture is caramel-colored (a candy thermometer should read 300° for the hard-crack stage).
4. REMOVE from the heat and immediately pour the mixture over the peanuts and pretzels in the pan.
5. SPRINKLE with the chocolate chips and let stand until the chocolate begins to melt. Spread the chocolate evenly over the toffee. If desired, sprinkle with salt.
6. COOL for 15 minutes at room temperature. Refrigerate until set, about 30 minutes. Break the toffee into pieces and store it between layers of wax paper in an airtight container.
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