Sometimes you just want some candy. Maybe you are craving someting salty and sweet…maybe chocolate? This toffee will hit the spot. It’s got it all.
I've made this toffee the past few years around christmas time. I don’t even remember what magazine I tore the recipe from. I have the small, wrinkled and torn magazine page in my recipe folder. I came across it the other day and I made a 'longer-lasting' copy of the recipe…as well as made a batch of this toffee!
If you put the toffee in the freezer or refrigerator, it is like a candy bar! You gotta try this, it’s addicting.
CHOCOLATE PEANUT TOFFEE
- 4 sticks (1 lb.) unsalted butter, cut into pieces
- 2 cups sugar
- ¼ 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
-Butter a 15x10x1 inch baking pan.
-Bring to a boil butter, sugar, and salt in a 4-5 qt. heavy pot. Over medium-high heat, whisking until smooth. Then boil, stirring occasionaly, until mixture is deep golden brown and registers 300 degrees (‘Hard crack stage’ on a candy thermometer). This will take about 15-20 minutes.
-Immediately stir in whole peanuts, carefully pour hot toffee into center of baking pan and smooth out with a spatula. Let stand 1 minute.
-Sprinkle chocolate over the top and let set for about 4-5 minutes until it is melted. Spread it evenly over the toffee with a spatula.
-Sprinkle the top of chocolate with chopped peanuts. Place pan in the freezer for an hour and then break apart candy into large pieces.
-Store in the refrigerator with parchment paper inbetween the layers of toffee.
You can break it up into large pieces like chocolate bark, or crumble it to use as an ice-cream topping.