Swirlicious Chocolate-Peanut Toffee
- LINE 13 x 9-inch baking pan with foil. Butter foil. Sprinkle 3/4 cup nuts over foil.
- MELT butter in medium, heavy-duty saucepan over medium heat. Stir in granulated sugar, brown sugar and corn syrup. Bring to a boil. Cook for 6 minutes (about 290°F 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 air-tight container at room temperature.