2000s Recipes + Menus

Chocolate Peanut Toffee

Makesabout 3 pounds
  • Active time:45 min
  • Start to finish:1 3/4 hr
December 2007
The transformation of butter, sugar, and salt into toffee is culinary alchemy at its best. This version is studded with cocktail peanuts and a decadent layer of bittersweet chocolate.
  • 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 lb 10 oz)
  • 7 to 8 oz 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.
  • 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 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.
Cooks’ note: Toffee keeps, layered between sheets of parchment paper, in an airtight container at cool room temperature 2 weeks.
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