About two years ago I got into confectionary around Christmastime. I love making homemade gifts for people, and edible ones are an amazing way to show you care without breaking the bank. I’ve made this toffee for family, friends and co-workers and it’s gobbled up every time! A truly impressive classic that is actually quite easy to make! Don’t be discouraged by the use of a candy thermometer, it’s to assure that the toffee is the right consistency when set. Seem like it might be too much gorgeous salty-sweet, crunchy goodness? (Are you crazy?) No problem, the recipe is easily downsized. I halved this recipe when I made it.
I really wish my colleagues hadn’t eaten it all, as I really wish I had some now. I need salty-sweet rehab.
Salty Chocolate and Peanut Toffee
Makes about 60 pieces
15 x 10 x 1 inch baking pan (8 x 8 if halving the recipe)
Candy thermometer
1 pound unsalted butter, cut into cubes
2 cups sugar
1/4 tsp salt
4 cups whole cocktail peanuts, plus 1 cup chopped
8 ounces chocolate, finely chopped (I used about 6 oz 70% dark chocolate and 2 oz white chocolate)
Sea salt for sprinkling (optional)
Makes about 60 pieces
15 x 10 x 1 inch baking pan (8 x 8 if halving the recipe)
Candy thermometer
1 pound unsalted butter, cut into cubes
2 cups sugar
1/4 tsp salt
4 cups whole cocktail peanuts, plus 1 cup chopped
8 ounces chocolate, finely chopped (I used about 6 oz 70% dark chocolate and 2 oz white chocolate)
Sea salt for sprinkling (optional)
Butter baking pan and place on a heatproof surface close to the stove.
Bring the butter, sugar and salt to a boil in a large heavy pot over medium-high heat. Whisk the mixture until smooth. Boil, stirring occasionally, until the mixture is a deep amber color and reaches the hard-crack stage (300ºF) on a candy thermometer. This process taked about 20 minutes, but could be less depending on the heat. Watch the thermometer! Nothing worse than burnt bits in the toffee!
When the mixture reaches the right temperature, immediately stir in the whole peanuts until coated. Carefully pour the hot toffee into the center of the baking pan and spread with a spatula until the top is smooth.
Let the toffee stand for about a minute and the sprinkle the chocolate over the top. I covered mine in dark chocolate and put the white in a few sections in order to swirl the top.
Let the chocolate stand for a few minutes to allow it to melt, then spread over the top with a spatula. If you would like, use a knife to make swirls.
Sprinkle the chopped peanuts over the top and the sprinkle of sea salt if using.
Place the baking pan in the freezer for about 30 minutes to an hour, when the chocolate topping is firm. Tip out of the tray and break into pieces, or cut with a sharp knife.
Store in an airtight container for up to two weeks. But don’t worry, it won’t last that long!
BONUS! Put all the extra tiny bits of toffee into a bowl, cover with foil and keep in the fridge. Top your next bowl of ice cream, sprinkle on your next cake, or mix into a batch of cookies! The possibilities are endless!