CHOCOLATE PEANUT TOFFEE
from Gournet Magazine, December 2007. Make this one early in the season because it will keep, stored in an air-tight container, for 2 weeks.
Provided by jenpalombi
Categories Candy
Time 1h45m
Yield 3 pounds
Number Of Ingredients 5
Steps:
- 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; see Kitchen Notebook, page 240) 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.
Nutrition Facts : Calories 2980.8, Fat 242.6, SaturatedFat 94.4, Cholesterol 325.4, Sodium 254.2, Carbohydrate 172.7, Fiber 20.7, Sugar 143, Protein 64.1
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