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.
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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
-
Butter baking pan and put on a heatproof surface.
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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.
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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.
