Peanut Toffees

Ingredients

Directions

1. 1

   Coarsely chop the peanuts. Put sugar, honey, cream and butter in a high, wide pot and bring to the boil. Let it boil down for about 45 minutes at low to medium heat, stirring occasionally. The mixture must be light brown and thick and start to separate from the bottom of the pot

2. 2

   Pinch the aluminium foil to form a firm strip and use this to limit the baking tray to an area of approx. 20 x 20 cm. Brush the tray and foil well with oil. When the toffee mixture is ready, stir in the peanuts. Pour the mixture immediately onto the prepared baking tray and spread evenly (1-1.5 cm thick). Leave to cool for 5-10 minutes. Use a sharp, slightly moistened knife to cut into cubes of approx. 2.5 cm and allow to cool completely.

3. 3

   Loosen toffees from the tin (if necessary cut them again) and pack them in tins or cellophane bags. Toffees can also be wrapped individually in cellophane paper as a gift. The peanut toffees keep for 3-4 weeks.