1. Place the sugar in a saucepan over medium-high heat until the sugar caramelizes into a dark caramel color.
2. Once the sugar turns into a caramelized state de-glaze with the cream and glucose until fluid again and bring this mixture to 220°F.
3. Remove from heat and allow the temperature of the mixture to drop to approximately 175°F.
4. Once the mixture has cooled down, add the chocolate to the caramel mixture.
5. Let the caramel mixture cool down to approximately 95°F and then mix in the butter and vanilla bean with an immersion blender.
6. Place the caramel mixture in the refrigerator to cool or you can prepare this mixture the day before to allow time to cool to room temperature.
7. Sprinkle peanuts over cooled tart shell.
8. Once the caramel mixture is cool, place in a pastry bag and squeeze the caramel mixture evenly over the Chocolate Sable. If you do not have a pastry bag you can evenly pour your caramel mixture over the Chocolate Sable and spread out with a spatula.
9. Freeze approximately 2 hours or until the caramel has set.