Chocolate peanut toffee is a fantastic sweet and salty combination with an enjoyable crunch. No candy thermometer needed to make this simple candy recipe.
Line a 9×13 cake pan with parchment paper then spread 2 cups of peanuts into an even layer.
In a medium-size pan add butter, sugar, and vanilla. Stir over medium heat until the butter has melted. Let come to a simmer.
Simmer for 7 to 8 minutes, stirring occasionally.TIP: Watch carefully so it doesn’t burn. The mixture gradually turns darker and is still a little separated.
When the mixture turns the shade of caramel and flows from the spoon in a ribbon, pour over the peanuts.
Use an off-set spatula to spread the mix over the peanuts.
Pour a bag of chocolate chips over the top and let sit for 2 to 3 minutes so chocolate chips melt.
Using an off-set spatula spread melted chocolate over the layer of toffee.
Chop the remaining ¼ cup of peanuts and sprinkle over the top.
Let sit for 2 hours until the pan comes to room temperature and then place in the fridge until ready to enjoy. Which might be immediately!