Chocolate Peanut Toffee
Gourmet Magazine
Makes about 3 pounds

I was unable to fit this pan in my freezer, so I put it in the fridge for about 2 hours. It hardened just fine.

4 sticks (1lb) unsalted butter, cut into pieces
2 cups sugar
1/4 tsp. salt
4 cups whole cocktail peanuts, plus 1 cup chopped (1 lb. 10 oz.)
8 oz. 70%-cacao bittersweet chocolate, finely chopped

Equipment: a 15 by 10 by 1 inch baking pan (also called a jelly roll pan), a candy thermometer, a metal offset spatula

Butter baking pan and put on a heatproof surface.

Bring butter, sugar, and salt to a boil in a 4-5 quart heavy pot over medium-high heat, whisking until smooth, then boil, stirring occasionally, until mixture is deep golden and registers 300 degrees on thermometer, 15-20 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, 4-5 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.

Toffee keeps in an airtight container at room temperature for two weeks.