Start by lining a baking sheet with parchment paper. This will prevent the toffee from sticking and ensure easy removal once it’s set.
In a medium saucepan, combine the 1 cup of real butter and 1 cup of sugar. Heat over medium heat, stirring continuously until the butter is melted and the mixture is well combined.
Insert the candy thermometer into the saucepan. Continue to cook the mixture, boiling it gently without stirring, until it reaches a temperature of 300°F (hard crack stage). This usually takes about 10 minutes. Keep a close eye on it to prevent burning.
Once the mixture reaches the desired temperature, remove it from the heat. Stir in 1 tsp of pure vanilla extract carefully, as it may bubble up.
Quickly add in the 2 cups of roasted sea salt peanuts, stirring to coat them in the toffee mixture. Be swift, as the toffee will begin to harden as it cools.
Immediately pour the toffee and peanut mixture onto the prepared baking sheet. Use a rubber spatula to spread it out evenly, ensuring it reaches the edges of the pan.
In a microwave-safe bowl, melt the 1 bag of semi-sweet chocolate chips in 30-second intervals, stirring in between until smooth.
Once the chocolate is melted, pour it over the toffee and peanut mixture. Use the rubber spatula to spread it evenly across the surface.
Allow the Chocolate Peanut Toffee to cool at room temperature until set. You can also place it in the refrigerator to speed up the process. Once hardened, break it into pieces and enjoy!
