Preparation

1. Line a baking dish with slightly greased parchment paper.

2. Connect a thermometer to the sugar to a small saucepan with a thick bottom and melt the butter and sugar in a saucepan. While stirring with a heat-resistant spatula, bring the batter to a boil and continue cooking and stirring until golden brown is formed and until the thermometer reaches 150 degrees Celsius. Remove the batter from the heat.

3. Add the peanuts to the mixture — carefully, don't splash — stir and pour over the parchment paper. Using a spatula, flatten the toffee evenly on the entire mold.

4. Let the toffee harden for 1 minute and sprinkle the chocolate over it. Wait about 1 minute until the chocolate melts and spread it evenly over the entire toffee.

5. On top of the chocolate, sprinkle with sea salt to taste and/or more peanuts. Cool for at least 45 minutes, cut into cubes and serve.