Chocolate and Nut-Covered Toffee |
Author: Ciao Chow Linda via King Arthur Flour
- 16 tablespoons (227g) unsalted butter, cold
- ½ teaspoon salt
- 1½ cups (298g) sugar
- 1 teaspoon espresso powder, optional; for enhanced flavor
- 3 tablespoons (43g) water
- 1 tablespoon (21g) light corn syrup
- 1 teaspoon baking soda, optional (see "tips," below)
- 2 cups (227g) diced pecans or slivered almonds, toasted
- 2⅔ cups (454g) semisweet or bittersweet chocolate, finely chopped; or chocolate chips
- In a large, deep (3 quart) saucepan, melt the butter.
- Stir in the salt, sugar, espresso powder, water, and corn syrup, and bring the mixture to a boil.
- Boil gently over medium heat, without stirring, until the mixture reaches hard-crack stage (300°F on an instant-read or candy thermometer; you'll be taking it off the heat a few degrees sooner).
- The syrup will bubble without seeming to change much for awhile, but be patient; all of a sudden it will darken, and at that point you need to take its temperature and see if it's ready.
- (If you don't have a thermometer, test a dollop in ice water; it should immediately harden to a brittleness sufficient that you'll be able to snap it in two, without any bending or softness).
- This whole process should take about 10 to 12 minutes.
- Pay attention; too long on the heat, and the syrup will burn.
- While the sugar is boiling, spread half of the nuts in an even, closely packed layer on a parchment-lined 9" x 13" pan.
- Top the nuts with half the chocolate.
- When the syrup has reached 295°F, remove from the heat and stir in the baking soda; it will foam up, so use caution.
- Pour the syrup quickly and evenly over the nuts and chocolate.
- Top with the remaining chocolate and let sit for 2 to 3 minutes, until it softens; spread the chocolate with an offset spatula in an even layer and immediately sprinkle the remaining nuts on top.
- While the candy is still slightly warm, pull it out of the pan and use a thin spatula to loosen it from the parchment.
- When completely cool, break into uneven chunks.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2020/12/chocolate-and-nut-covered-toffee.html
3.5.3251