Chocolate Peanut Toffee: 2000s Recipes + Menus : gourmet.com

By nanasally4

Ingredients

• 4 sticks (1 pound) unsalted butter, cut into pieces
• 2 cups sugar
• 1/4 teaspoon salt
• 4 cups whole cocktail peanuts plus 1 cup chopped (1 lb 10 oz)
• 7 to 8 oz 70%-cacao bittersweet chocolate, finely chopped

Details

Adapted from gourmet.com

Preparation

Step 1

Equipment: a 15- by 10- by 1-inch baking pan; a candy thermometer; a metal offset spatula
Butter baking pan and put on a heatproof surface.
Bring butter, sugar, and salt to a boil in a 4- to 5-quart heavy pot over medium-high heat, whisking until smooth, then boil, stirring occasionally, until mixture is deep golden and registers 300F (hard-crack stage) on thermometer, 15 to 20 minutes.
Immediately stir in whole peanuts, then carefully pour hot toffee into center of baking pan. Spread with spatula, smoothing top, and let stand 1 minute, then immediately sprinkle chocolate on top. Let stand until chocolate is melted, 4 to 5 minutes, then spread over toffee with cleaned spatula. Sprinkle evenly with chopped peanuts, then freeze until chocolate is firm, about 30 minutes. Break into pieces.
Cooks note: Toffee keeps, layered between sheets of parchment paper, in an airtight container at cool room temperature 2 weeks.