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Thursday, September 13, 2012

Dark Chocolate and Peanut Sweet and Salty Toffee

This toffee is sooo good, its sweet, buttery, chocolaty and salty the perfect answer for your sweet tooth and salty cravings!  And because its so rich and full of flavor you don't need to eat much to feel satisfied.  You will need a candy thermometer, a heavy pot, a metal offset spatula, a 18 X 11 baking sheet, and caution as the mixture cooks to 300 degrees.
 
 
Recipe
4 sticks unsalted butter
2 cups sugar
1/4 tsp salt
16 oz container cocktail peanuts - separate - 3 cups for toffee mixture - 1 cup for topping, chopped
8 oz bittersweet chocolate finely chopped

Line a large cookie sheet (18X11) with parchment paper and spray with baking spray.  Bring the butter, sugar and salt to a boil in a heavy pot thats fitted with a candy thermometer over med-high heat, whisking until smooth.  When a boil is reached, stir occasionally, until the color is deep golden and reaches 300 degrees, this will take about 15-20 mins.  Then stir in 3 cups of the peanuts, then carefully pour this mixture into center of prepared baking pan.  Spread with spatula, smoothing the top, and let stand 1 minute, then sprinkle chocolate evenly on top.  Let stand until melted about 4 mins, then spread chocolate over toffee until smooth.  Sprinkle with chopped peanuts and let set, it will set quicker in fridge or freezer.  Break into pieces and enjoy!
Recipe adapted from Gourmet Magazine
Sweet and Salty Tofee
 

Can be stored in an airtight container for up to 2 weeks.

Candy thermometers are available here:
Taylor Classic Candy and Deep-Fry Analog Thermometer
http://astore.amazon.com/rosscoubak-20/detail/B00004XSC9

2 comments:

  1. This sounds fab! I love making toffee, and have a recipe on my blog that I got from my Mother..........been making it since I was a kid. I gotta say, though that the sweet/salty combo here is a must try!

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