 |
Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
|
from Gournet Magazine, December 2007. Make this one early in the season because it will keep, stored in an air-tight container, for 2 weeks. Ingredients:
2 cups unsalted butter, cut into pieces |
2 cups sugar |
1/4 teaspoon salt |
5 cups whole cocktail peanuts (4 cups whole and 1 cup chopped) |
7 -8 ounces 70% -cacao bittersweet chocolate, finely chopped |
Directions:
1. Butter baking pan and put on a heatproof surface.
2. 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.
3. 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.
|
|