Ingredients
4 sticks (1 pound butter)
2 cups sugar
1/4 teaspoon salt
4 cups whole coctail peanuts, plus 1 cup chopped (1 pound 10 ounces)
7 -8 ounces 70% cocoa bittersweet chocolate finely chopped
Preparation
Butter baking pan and put on a heatproof surface
Bring butter, sugar, and salt to boil in a 4-5 quart heavy pot, over medium high heat, wisking until smooth, then boil, stirring until mixture is deep golden and registers 300 degrees (hard crack) 15 -20 minutes. Immediately stir in whole peanuts, then carefuly pour toffee into center of baking pan. Spread with spatula, smoothing top. Let stand 1 minute then immediately sprinkle chocolate on top. Let stand until chocolate is melted 4-5 minutes, then spread over toffe with a cleaned spatula. Sprinkle evenly with the chopped peanut, then freeze until chocolate is firm, about 30 minutes. Break into pieces
Toffee keeps between sheets of parchment, in an airtight container at room temperature for 2 weeks
