Ricky's Spicy Cool Summer Salad featuring Ricky's Lucky Nuts Spicy Chile Chipotle Peanuts
Ricky's Stuffed Pinwheel Chicken with Summer Salsa Garnish featuring Ricky's Lucky Nuts Black Pepper & Salt Peanuts
Ricky's Peanut Butter Tart featuring Ricky's Lucky Nuts Original Style Peanuts
Ricky's Chocolate Chipotle English Toffee featuring Ricky's Lucky Nuts Spicy Chile Chipotle Peanuts
Ricky's Gourmet Crunchy Peanut Butter featuring Ricky's Lucky Nuts All Natural Peanuts

Ricky's Chocolate Chipotle English Toffee
featuring Ricky's Lucky Nuts Spicy Chile Chipotle Peanuts
Yield: 2 pounds

Ingredients
1 cup organic cane sugar
2 Tbl water
1 cup heavy cream
4 ounces unsalted bitter, cut into 2 inch cubes
c tsp salt
3 tsp pure vanilla extract
8 ounces chopped dark chocolate
8 ounces of Ricky's Lucky Nuts Spicy Chile Chipotle Peanuts

Directions
In a thick bottomed 1 quart sauce pan, heat sugar, water and heavy cream over a medium-high heat.
Add butter, salt and vanilla and stir constantly as mixture comes to a boil.
Once mixture boils, stop stirring. Reduce heat so as to not boil over and add a candy thermometer. Bring temperature to 285 degrees. Immediately pour mixture onto a 12 x 14 inch buttered baking sheet tray.
Sprinkle peanuts generously over the poured sugar mixture while it is still hot. Let cool.
In a double boiler, slowly melt the chocolate and drizzle over the toffee. Let cool
Once cool, break toffee into pieces and store in an air tight container in a cool dry place.
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