Toffee Nut Snack Mix Recipes

TOFFEE-NUT SNACK MIX

Steps:

• Preheat oven to 325 degrees. In a large bowl, combine cereal, pretzels, almonds, peanuts, and toffee.
• Melt butter in a small saucepan over medium-high heat, stirring until golden brown, about 5 minutes. Remove from heat and stir in thyme. (Butter will splatter.) Stir in brown sugar, mustard, and salt. Add to cereal mixture and toss until evenly coated. Spread in an even layer on a rimmed baking sheet.
• Bake, stirring halfway through, until nuts are toasted and toffee begins to melt, about 15 minutes. Let cool and discard thyme.

MIXED-NUT SPICED TOFFEE

Steps:

• Butter small rimmed baking sheet. Melt butter in heavy medium saucepan over low heat. Add next 6 ingredients; stir until sugars dissolve. Attach clip-on candy thermometer to pan. Increase heat to medium; boil until thermometer registers 290°F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about 20 minutes. Remove pan from heat. Mix in 1 1/2 cups nuts. Immediately pour candy onto sheet. Spread toffee to 1/4-inch thickness. Immediately sprinkle chocolate atop toffee. Let stand 1 minute. Using back of spoon, spread chocolate over toffee. Sprinkle with 1/2 cup nuts. Chill 1 hour. Break toffee into pieces. (Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)

SWEET TOFFEE PRETZEL MIX

Steps:

• In a 9x13-inch glass dish, combine the pretzels and the nuts.
• In a large saucepan combine the butter, sugar, corn syrup and salt. Stir over medium heat until sugar dissolves.
• Bring to a boil and cook until thickened (firm ball stage--260°F). Remove from heat and pour over your pretzel mixture and mix until everything is coated.
• Bake in a preheated 250° oven for about 20 minutes (stir about halfway through). Remove from oven and spread out to cool on a sheet of wax paper.

TOFFEE NUTS

Steps:

• Place sugar and water In small pot over medium heat.
• Stir to dissolve sugar, bring to the boil.
• Cook 8 - 10 minutes or till dark golden.
• Remove from heat, carefully add butter and cream.
• Stir to combine.
• Add nuts and stir.
• Spoon immediately over a pound cake and serve.