Ingredients
2 teaspoons plus 1 cup butter, divided 2/3 cup honey-roasted peanuts, coarsely chopped1/2 cup miniature pretzels, coarsely chopped1 cup sugar2 tablespoons water2 tablespoons honey1 cup 60% cacao bittersweet chocolate baking chipsSea salt, optional
Preparation
Line bottom of a greased 9-in. square baking pan with foil; grease foil with 2 teaspoons butter. Sprinkle peanuts and pretzels onto foil.
In a large heavy saucepan, combine sugar, water, honey and remaining butter; bring to a boil over medium-high heat, stirring constantly. Cook 4 minutes without stirring. Stirring constantly, cook 2-3 minutes longer or until mixture is caramel-colored (a candy thermometer should read 300° for hard-crack stage). Remove from heat. Immediately pour over peanuts and pretzels.
Sprinkle with chocolate chips; let stand until chocolate begins to melt. Spread evenly. If desired, sprinkle with salt. Cool 15 minutes at room temperature. Refrigerate until set, about 30 minutes.
Break toffee into pieces. Store between layers of waxed paper in an airtight container.
