Name: Chocolate Peanut Toffee
Cook time: 45 min
Total time: 1 3/4 hr
Yield: Makes about 3 pounds
Ingredients: 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); 1 cup chopped cocktail peanuts; 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; 1 candy thermometer; 1 metal offset spatula

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Photo by Romulo Yanes

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.

Cooks' note:

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

Recipe notes

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