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Dish of 02 Sep 2008
CHOCOLATE PEANUT TOFFEE
12 servings
These disappear so quickly and a batch doesn’t last more than a day. Don’t make them if you’re counting calories!
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500 gm butter
500 ml (2 cups) sugar
1,25 ml (1/4 teaspoon) salt
1000ml (4 cups) cocktail peanuts
250 ml (1 cup) cocktail peanuts, roughly chopped
250 gm bittersweet chocolate, finely chopped
1. Butter a baking tray and put onto a heatproof surface.
2. Bring the butter, sugar and salt to a boil in a big saucepan, whisking until smooth. Boil, stirring occasionally, until the mixture is deep, golden brown and registers 149º C (300 ºF). This is the hard crack stage on a candy thermometer.
3. Immediately stir in the peanuts and then carefully pour the hot toffee onto the center of the prepared baking sheet. Spread the toffee with a spatula, smoothing the top. Allow it to stand for 1 minute and then sprinkle over the chopped chocolate. Let it stand for 4 to 5 minutes until the chocolate is melted and then spread the melted chocolate over the toffee. Sprinkle on the chopped peanuts. Freeze the toffee until the chocolate is firm. Break into pieces and indulge.
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