Mixed-Nut Spiced Toffee
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
44
Sourness
33
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Butter small rimmed baking sheet
2
Melt butter in heavy medium saucepan over low heat
3
Add next 6 ingredients; stir until sugars dissolve
4
Attach clip-on candy thermometer to pan
5
Increase heat to medium; boil until thermometer registers 290°F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about 20 minutes
6
Remove pan from heat
7
Mix in 1 1/2 cups nuts
8
Immediately pour candy onto sheet
9
Spread toffee to 1/4-inch thickness
10
Immediately sprinkle chocolate atop toffee
11
Let stand 1 minute
12
Using back of spoon, spread chocolate over toffee
13
Sprinkle with 1/2 cup nuts
14
Chill 1 hour
15
Break toffee into pieces
16
(Can be made 2 weeks ahead
17
Chill in airtight container
18
Let stand at room temperature at least 30 minutes and up to 1 hour before serving
19
) Butter small rimmed baking sheet
20
Melt butter in heavy medium saucepan over low heat
21
Add next 6 ingredients; stir until sugars dissolve
22
Attach clip-on candy thermometer to pan
23
Increase heat to medium; boil until thermometer registers 290°F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about 20 minutes
24
Remove pan from heat
25
Mix in 1 1/2 cups nuts
26
Immediately pour candy onto sheet
27
Spread toffee to 1/4-inch thickness
28
Immediately sprinkle chocolate atop toffee
29
Let stand 1 minute
30
Using back of spoon, spread chocolate over toffee
31
Sprinkle with 1/2 cup nuts
32
Chill 1 hour
33
Break toffee into pieces
34
(Can be made 2 weeks ahead
35
Chill in airtight container
36
Let stand at room temperature at least 30 minutes and up to 1 hour before serving)