1 c. butter
1 T. butter
1 c. dry roasted peanuts, chopped
1 c. sugar
1/2 c. packed brown sugar
1 T. light corn syrup
1 pkg. (10 oz.) swirled milk chocolate & peanut butter morsels

Line a 9X13-in. baking pan with foil. Coat foil with 1 T. butter. Sprinkle 3/4 c. peanuts over foil. Melt remaining butter in a medium, heavy-duty saucepan over medium heat. Stir in sugar, brown sugar and corn syrup. Bring to a boil. Cook for 6 minutes, about 290 degrees on candy thermometer, stirring occasionally. Remove from heat.

Working quickly, carefully pour hot mixture evenly over nuts in pan. Immediately sprinkle with remaining nuts and morsels over toffee. Press down lightly before morsels begin to melt. Refrigerate for about 1 hour or until set. Remove foil; break into bite-size pieces. Store in airtight container at room temperature. Yield: 40 pieces.

Taste of Home recipe