Double-Nutty Chocolate Covered Toffee

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

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 1x

Scale 1x2x3x

Ingredients

• 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

Instructions

1. Spread a cup of mixed nuts at the bottom of a parchment paper-covered baking pan or tray.
2. 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.
3. Remove from the heat immediately and add the vanilla (be careful, the mixture may splash a bit) and the baking soda.
4. Using a small spatula, promptly transfer the caramel to your nuts at the bottom of the pan.
5. 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.
6. 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.
7. Let the toffee cool completely and break into pieces to serve.