Chocolate Peanut Toffee

1 lb unsalted butter, cut into pieces

1 cups sugar

1 cup brown sugar

1/4 tsp salt

4 cups whole cocktail peanuts plus 1 cup chopped (1 pound 10 ounces)

2 oz cream

8 oz 70%-cacao bittersweet chocolate, finely chopped

Butter baking pan and put on a heatproof surface.

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 on thermometer, 15 to 20 minutes.

Immediately stir in whole peanuts, then carefully pour hot toffee into center of baking pan. Using a spatula spread out the toffee. Then let stand for a minute

Carefully melt the chocolate & cream in a pan or microwave. Then using a spatula spread it over top of the toffee.

Sprinkle evenly with chopped peanuts, then freeze until chocolate is firm, about 30 minutes. Break into pieces.