Nutty Chocolate Toffee Bark
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
59
Spice
46
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cup
Granulated Sugar1 tsp
Kosher Salt1 tsp
Vanilla Extract4 tsps
Baking Soda1 cup
Roasted Nuts (unsalted,)1 cup
Seed1 tsp
Sea Salt (flaky)Directions:
1
Lightly coat a large rimmed baking sheet with nonstick spray
2
Combine butter, granulated and brown sugars, kosher salt, and 2 Tbsp
3
Water in a large heavy saucepan fitted with candy thermometer
4
Cook over medium-high heat, swirling pan occasionally, until thermometer registers 300° (toffee should be a deep golden brown), 7–9 minutes
5
Remove toffee from heat and carefully stir in vanilla
6
Sprinkle baking soda evenly over surface and stir just until incorporated (be careful not to overmix)
7
Quickly scrape mixture onto prepared baking sheet and tilt from side to side to spread mixture slightly; let cool 10 minutes
8
Drizzle chocolate over toffee and spread evenly with an offset spatula or large metal spoon
9
Scatter nuts and seeds over top, then sprinkle with sea salt
10
Let sit until chocolate is firm, at least 2 hours
11
Break into large shards
12
Lightly coat a large rimmed baking sheet with nonstick spray
13
Combine butter, granulated and brown sugars, kosher salt, and 2 Tbsp
14
Water in a large heavy saucepan fitted with candy thermometer
15
Cook over medium-high heat, swirling pan occasionally, until thermometer registers 300° (toffee should be a deep golden brown), 7–9 minutes
16
Remove toffee from heat and carefully stir in vanilla
17
Sprinkle baking soda evenly over surface and stir just until incorporated (be careful not to overmix)
18
Quickly scrape mixture onto prepared baking sheet and tilt from side to side to spread mixture slightly; let cool 10 minutes
19
Drizzle chocolate over toffee and spread evenly with an offset spatula or large metal spoon
20
Scatter nuts and seeds over top, then sprinkle with sea salt
21
Let sit until chocolate is firm, at least 2 hours
22
Break into large shards
23
Do Ahead Toffee can be made 3 days ahead
24
Store airtight at room temperature
25
Toffee can be made 3 days ahead
26
Store airtight at room temperature