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Chocolate Peanut Toffee

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Chocolate Peanut Toffee

Chocolate Peanut Toffee

amanda

Equipment

  • - Kitchen Mixer (Hand or Stand)

  • - Silicone Baking Mat

  • - Heavy Duty Parchment Paper

  • - Digital Scale (Kitchen Scales)

  • - Precision Thermometer

  • - Silicone Spatula (or Wooden Spoon)

  • - Non-stick Skillet (Heavy Duty Aluminum or Cast Iron)

  • - Oven Mitts

  • - Candy Thermometer

  • - Offset Spatula or Bench Scraper

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 pound 10 ounces)

  • 1 cup chopped cocktail peanuts

  • 7 to 8 ounces 70%-cacao bittersweet chocolate, finely chopped

  • Equipment: a 15- by 10- by 1-inch baking pan; a candy thermometer; a metal offset spatula

  • 1 candy thermometer

  • 1 metal offset spatula

Instructions

1

Instruction 1

Butter baking pan and put on a heatproof surface.
2

Instruction 2

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 300°F (hard-crack stage) on thermometer, 15 to 20 minutes.
3

Instruction 3

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.
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