Holiday Chocolate Peanut Toffee Recipe

Holiday Chocolate Peanut Toffee Recipe

Holiday Chocolate Peanut Toffee Recipe

The transformation of butter, sugar, and salt into toffee is culinary alchemy at its best.

Ingredients of Holiday Chocolate Peanut Toffee Recipe

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

Description of Holiday Chocolate Peanut Toffee Recipe

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.

Notes and Tips for Holiday Chocolate Peanut Toffee Recipe

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

Holiday Chocolate Peanut Toffee Recipe

yield: Makes about 3 pounds/active time: 45 min/total time: 1 3/4 hr

Source - Epicurious.com