Chocolate Peanut Toffee

Wow, it’s been awhile since I posted a recipe! I’m taking a nutrition class on-line and I have a quite a bit of homework. It is incredibly interesting and I can’t wait to share what I’m learning.

I’ve gotten many requests for this amazingly decadent treat so I thought I would post it for you to try. Making candy can be tricky but this recipe is easy to follow. If you don’t already own a candy (deep fry) thermometer, go and treat yourself to one. It is a very useful kitchen tool. My only word of caution is that cooked sugar gets very hot and to be careful.  I made 4 pounds of this toffee and gave it as holiday gifts. It is addicting, so make extra. Enjoy every piece :-)!!

chocolate peanut toffee

Chocolate Peanut Toffee

  • 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)
  • 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

Butter baking pan and put on a heatproof surface (because the pan gets very hot when you pour the sugar mixture in).

making toffeeBring 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.

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

Source : Gourmet December 2007

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