Cookies Day 5: Chocolate Peanut Toffee

Every time I plan on going for a 10 mile run, something seems to come up. Rain, cold, hangovers. Today it was snow. Wet, heavy, mushy, yucky snow. It’s also cold, but that doesn’t bother me as much as being wet AND cold.

So I didn’t really feel obligated to get myself going early this morning, or do anything at all, really. As I type this, I’m mentally preparing myself to go to the gym, but it’s been a pretty lazy Saturday up to this point.

Flipping through recipes in my now daily quest to find a cookie to bake, I came upon this chocolate peanut toffee recipe. Other than cutting some things up and boiling some other things, there’s not much to this recipe. It also doesn’t require any baking, which means I got to keep my oven turned off for at least a day.

One of the best things about this toffee is the simplicity of the ingredients, allowing for a pure, sharp contrast between the deepness of the chocolate and the bite of the salt. It’s reminiscent of the now ubiquitous salted caramel, but with chocolate.

Chocolate Peanut Toffee
(original recipe Gourmet December 2007)

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)
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

Preparation
Butter baking pan and put on a heatproof surface.

Bring butter, sugar, and salt to a boil in a 4- to 5-quart heavy pot over medium-high heat, whisking until smooth, then boil, stirring occasionally, until mixture is deep golden and registers 300°F (hard-crack stage; see Kitchen Notebook, page 240) on thermometer, 15 to 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 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.

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1 Response to “Cookies Day 5: Chocolate Peanut Toffee”


  1. 1 Jessica December 5, 2009 at 4:34 pm

    Good luck with your 10 miles…we (the husband and I) did 7.3 this morning….


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