Chocolate Peanut Toffee
A tasty alternative to baking cookies
You will need a candy thermometer and room in your freezer to make this chocolate peanut toffee recipe. Consider making it during the holidays as a hostess gift. It is a terrific alternative to traditional cookies. Adapted from the Chocolate Peanut Toffee recipe on the Epicurious website.
4 sticks (1 lb) unsalted butter, cut into pieces
2 cups (14oz) sugar
1/4 tsp salt
4 cups (12oz) whole cocktail peanuts plus 1 cup (4oz) chopped
8 oz 70%-cacao bittersweet chocolate, finely chopped
- Butter a baking pan and put on a heatproof surface.
- Bring butter, sugar, and salt to a boil in a heavy pot over medium-high heat. Whisk until smooth. Boil, stirring occasionally, until mixture is deep golden and registers 300°F (hard-crack stage) on thermometer. This should take 15 to 20 minutes.
- Immediately stir in whole peanuts. Then carefully pour hot toffee into center of baking pan.
- Spread with spatula quickly, smoothing top. Let stand 1 minute. 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.
Approximately 342 calories per serving of Chocolate Peanut Toffee.