Butter-Peanut Toffee

1 cup butter
1 1/4 cups sugar
3/4 cups whole roasted peanuts
3/4 cups semisweet chocolate
1/3 cup chopped peanuts

Line a 11x7x2 inch baking pan with 15 inch long sheet of foil to hang about 2 inches over narrow ends. Stir butter and sugar in large, heavy deep skillet over high heat until mixture comes to a rolling boil. Reduce heat to medium, stirring constantly. Cook until mixture is golden and candy thermometer registers 270-280 degrees F (soft crack stage) or until a small amount dropped in very cold water separates into thread that are hard but not brittle. Remove from heat; stir in whole peanuts. Turn into prepared pan. When top is set but candy is still warm sprinkle with chocolate pieces. When chocolate is soft, spread evenly over top. Sprinkle with chopped peanuts. Let chocolate set. Grasp foil and lift candy out of pan, break candy into chunks.

Makes 1 1/2 pounds.