Chocolate Peanut Toffee

from Eggs on Sunday

Adapted from Gourmet, December 2007

I doubled the chocolate from what it was in the original recipe, as I wanted a bit of a thicker chocolate layer.


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) - [note: I just used regular salted peanuts]

14 to 16 ounces 70%-cacao bittersweet chocolate, finely chopped
Equipment: a 15- by 10- by 1-inch baking pan; a candy thermometer; a metal offset spatula


Combine the butter, sugar and salt in a medium saucepan. Bring to a boil, put a candy thermometer in the pan, then turn down the heat and simmer until the mixture reaches 300 degrees F, stirring occasionally. While the mixture is simmering, set out large buttered sheet pan that you'll pour the hot toffee on when it's done (I used a standard half-sheet pan) and chop the chocolate.

When the sugar mixture reaches 300 degrees F, turn off the heat and add the 4 cups of whole peanuts to the pan. Stir to combine, then pour the mixture out onto the buttered sheet pan. Let it cool 1 minute in the pan, then sprinkle the chopped chocolate over the top. Let this stand 5 minutes so the chocolate will soften, then use an offset spatula (or a regular silicone spatula) to spread the chocolate evenly over the top. Sprinkle with the 1 cup of chopped peanuts.

Place in the refrigerator to cool and harden fully (you can alternately place the pan in the freezer to cool down more quickly.) When it's fully cold, use a knife to break the toffee into chunks.