Mixed-Nut Spiced Toffee Recipe - Cooking Index
Mixed-Nut Spiced Toffee Recipe - Cooking Index
| 1 1/4 cups | 247g / 8.7oz | Unsalted butter - (2 1/2 sticks) |
| 1 cup | 198g / 7oz | Sugar |
| 1/2 cup | 80g / 2.8oz | Golden brown sugar - (packed) |
| 1/3 cup | 78ml | Water |
| 1 tablespoon | 15ml | Mild-flavored (light) molasses |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Ground allspice |
| 2 cups | 220g / 7.8oz | Coarsely-chopped toasted mixed nuts |
| = (such as cashews, almonds, and | ||
| Pistachios) | ||
| 5 oz | 142g | Bittersweet or semisweet chocolate - coarsely chopped |
| = (do not use unsweetened) |
Butter small rimmed baking sheet.
Melt butter in heavy medium saucepan over low heat. Add next 6 ingredients; stir until sugars dissolve. Attach clip-on candy thermometer to pan. Increase heat to medium; boil until thermometer registers 290 degrees, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about 20 minutes.
Remove pan from heat. Mix in 1 1/2 cups nuts. Immediately pour candy onto sheet. Spread toffee to 1/4-inch thickness. Immediately sprinkle chocolate atop toffee. Let stand 1 minute. Using back of spoon, spread chocolate over toffee. Sprinkle with 1/2 cup nuts. Chill 1 hour.
Break toffee into pieces. (Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)
This recipe yields about 2 pounds.
Description:
"For a festive presentation, place the toffee in clear cellophane bags and tie with French silk ribbon."
Source:
Bon Appetit, December 2002
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