Chocolate Peanut Toffee

1. 1

   Butter baking pan and put on a heatproof surface.

2. 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 300u00b0F (hard-crack stage; see Kitchen Notebook, page 240) on thermometer, 15 to 20 minutes.

3. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.