Spiced mixed nut toffee
Serves 4-6
1 and 1/4 sticks unsalted butter
1/2 cup granulated sugar
1/4 cup packed light brown sugar
3 tablespoons of water
1 and 1/2 teaspoons molasses
1/4 teaspoon salt
1/8 teaspoon allspice
1/8 teaspoon cinnamon
1 cup of coarsely chopped toasted mixed nuts (I used cashews, almonds and pecans)
3 ounces of bittersweet or semisweet chocolate, coarsely chopped
butter or cooking spray for pan
Line a 12 x 17 inch or half sheet pan with foil. Grease the foil with butter or cooking spray.
Melt butter in a heavy saucepan over low heat. Add next 7 ingredients, stir until sugars dissolve. Clip a candy thermometer to the pan and increase the heat to medium; boil until thermometer registers 290 degrees F, stirring slowly but constantly and scraping the bottom of the pan with a wooden spatula. This takes about 20 minutes.
Once the mixture has reached the correct temperature, remove the pan from the heat. Stir in the nuts. Immediately pour the toffee onto the greased pan. Spread the toffee to 1/4 inch thickness. Immediately sprinkle chocolate atop toffee. Let stand 1 minute.
Using the back of a spoon, spread the chocolate over the toffee. Cool completely and break toffee into pieces.
1 comment:
This looks really good. I'm going to have to hold onto this recipe and use it next year for Christmas candy. It sounds delish!
I'm excited to try your plum sorbet. That sounds good. Lentil burgers. I'm still not so sure, but I'll check it out. :)
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