Chocolate Peanut Toffee

1. 1

   Butter baking pan and put on a heatproof surface

2. 2

   Bring butter, sugar, and salt to boil in a 4-5 quart heavy pot, over medium high heat, wisking until smooth, then boil, stirring until mixture is deep golden and registers 300 degrees (hard crack) 15 -20 minutes. Immediately stir in whole peanuts, then carefuly pour toffee into center of baking pan. Spread with spatula, smoothing top. Let stand 1 minute then immediately sprinkle chocolate on top. Let stand until chocolate is melted 4-5 minutes, then spread over toffe with a cleaned spatula. Sprinkle evenly with the chopped peanut, then freeze until chocolate is firm, about 30 minutes. Break into pieces

3. 3

   Toffee keeps between sheets of parchment, in an airtight container at room temperature for 2 weeks

* Per serving · 4 servings · Values may vary.

No additional tips available.