This nutty chocolate toffee was a revelation for me! I had eaten commercial toffee before, but after trying this recipe, store-bought toffee just did not compare. Before this recipe, I always thought that toffee was too complicated to make at home. But it’s really quite simple, as you will see. With a candy thermometer, it’s really a charm to make!
This toffee can be stored in a suitable container for at least 10 days.
Double-Nutty Chocolate Covered Toffee
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 1x
- 1 cup almonds
- 1 cup pistachios
- 2 tbsp water
- 1/2 cup butter
- 1/4 tsp salt
- 1 cup cane sugar
- 1/4 cup brown sugar
- 1/4 tsp baking soda
- 1 tsp vanilla extract
- 5 oz dark chocolate
- Spread a cup of mixed nuts at the bottom of a parchment paper-covered baking pan or tray.
- In a small saucepan (on which you have installed a candy thermometer) heat the water, butter, salt, and sugars. Cook gently, until the thermometer reads 300°F (150°C). ATTENTION: the temperature will rise very quickly, so be attentive.
- Remove from the heat immediately and add the vanilla (be careful, the mixture may splash a bit) and the baking soda.
- Using a small spatula, promptly transfer the caramel to your nuts at the bottom of the pan.
- Without waiting too long, spread the pieces of chocolate on the top of the caramel. Let the chocolate rest (& melt) for 2 minutes, then spread the chocolate over the nutty caramel in a thin layer.
- Cover the chocolatey caramel with the other half of the grated nuts and press lightly with the palm of your hand to insert them a little into the caramel.
- Let the toffee cool completely and break into pieces to serve.