Preheat oven to 350°F.
In a large bowl, combine corn syrup, sugar, and salt. stir in peanuts until evenly coated.
Spread in single layer on parchment paper-lined-jelly-roll pan.
Bake 15 minutes or until browned and carmelized. Cool completely.
Stir into semisweet chocolate, melted, until well coated. Spread evenly on waxed paper-lined pan. Refrigerate until set.