#toffee peanuts

Ingredients:

1 cup peanuts, shelled

1 egg white

1 Tbsp caramel sauce * (recipe at the end)

popcorn salt

First, warm up yer oven to 300 F. Then throw the peanuts in a small bowl with the egg white and caramel sauce, and toss ‘em around til they’re good and coated. You can use store bought caramel sauce for this part (if you’re made of money), but the ingredients are cheaper and it’s pretty hard to screw up. I’ll let ya in on the secret recipe at the end.

Now, take the peanut mixture and spread it out on a baking sheet lined with parchment paper. Bake for 25-30 min, or until dark gold. Yer gonna want to keep an eye on ‘em, sugar burns pretty fast, so don’t get distracted watching Ducktective, or something.

Sprinkle with popcorn salt, and let cool.

No matter what you do, they are going to stick together like Carla and that hippie with the guitar. But now that they’re cool, you can get revenge! Crumble the pieces in your fist, and watch them fall apart.

Then eat ‘em! Or, you know, store ‘em in an airtight container.

*Caramel Sauce Recipe

Ingredients:

1 1/3 cup sugar

juice of half a lemon

1 Tbsp butter

7 Tbsp heavy cream

In a small sauce pan, mix sugar and lemon juice. Then set the spoon down, and leave it there! You aren’t gonna need it until the next ingredient goes in the pot, so don’t touch it!

Okay, so melt it gently over medium heat, and bring it to a boil. You want it to stay at the soft ball stage. This means when you take a little and cool it down (a quick blast under running water works here) it should generally keep it’s shape. Feel free to nick a candy thermometer from a nearby grandma, if accuracy is that important to you. Yer lookin’ for about 235 F, so don’t let it get higher than that.

Let it simmer until it looks like the right color. We’re making caramel, here, so...caramel color.