- 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
- 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) 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.