1 cup sugar
1 teaspoon pure vanilla
2 cups + ¼ cup roasted sea salt peanuts
1 bag semi-sweet chocolate chips
Line a 9x13 cake pan with parchment paper; 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 7-8 minutes, stirring occasionally. 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 2-3 minutes so chocolate chips melt. Using 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.