Ingredients
Equipment
Method
- Line a medium sized baking sheet with parchment paper and then spray the parchment with cooking spray. Set aside.
- In a large heavy bottomed saucepan or dutch oven, stir together brown sugar, melted butter, corn syrup and half & half until well combined.
- Heat over medium heat until the mixture begins to bubble, stirring occasionally.
- Place the chocolate chips in a microwave safe bowl and cook for one minute until softened and slightly melted. Add into the bubbling mixture and stir in until completely melted.
- Add a candy thermometer to the pot and cook the mixture, stirring occasionally, until it reaches the hard ball stage (250 - 260 degrees F). This may take quite a while!
- Remove from the heat and add vanilla extract and peanuts. Stir until the peanuts are well distributed.
- Spread mixture evenly on prepared baking sheet.
- Move to the refrigerator and allow to cool for an hour or until the toffee layer has become hardened.
- Using a knife, break into bite sized pieces. Serve immediately. Store in an air tight container or package in small plastic bags to share. Enjoy!