Today is the final day of our fancy salt feature. And we saved the best for last: dessert. This salty offering will take you back to childhood and your grandma’s kitchen: peanut toffee.
After some trickery and redux, we found the right combination of stirring and resting to make this delicious vegan toffee. It is highlighted by the bright notes of Himalayan pink salt on dark, luscious chocolate. You’re going to want to make a big batch…
Salted Toffee with Peanuts
2 cups peanuts, shelled and roughly chopped
12 oz. dark chocolate (1 bag of chips, we used Enjoy Life)
1 1/4 cups Earth Balance
1 cup white sugar (we love Florida Crystals sugar)
1/8 tsp. cayenne pepper
2 Tbl. Himalayan pink salt
In a shallow skillet, toast peanuts lightly. As soon as they are brown and fragrant, set aside.
Coat a 12-inch glass dish with non-stick spray, pour in 1/2 the peanuts and set aside.
Over a double boiler on low heat, melt the chocolate. Keep on very low heat, so chocolate doesn’t set up, as you prepare the toffee.
In a heavy bottom saucepan over medium-low heat, add Earth Balance and melt; then add sugars and cayenne pepper . As the ingredients melt and break down, stir constantly for about 7 to 9 minutes. When the toffee is ready, the edges will bubble and the mixture will be brown and stiff – but still pilable. Quickly stir in the remaining toasted peanuts and remove from heat.
Pour toffee mixture into glass dish over the other peanuts. Press flat with a spatula and quickly coat with melted chocolate. Sprinkle Himalayan pink salt over chocolate before it sets up.
Place candy in a cool area for about one to two hours to harden. When it has set up, break apart into bite size pieces. Store in the fridge, if it lasts that long.