Chocolate Coated Nut Toffee

This toffee is terrible. I'm not talking about how it tastes, but the fact that it is so good that you won't be able to stop at one piece!! So it is definitely terrible for your waistline. Aside from that, there is really no reason not to try this decadent treat. This crunchy, sweet and buttery toffee is perfectly accompanied by toasted almonds and covered in smooth chocolate and pecan topping. In one word: AMAZING. And don't expect any left overs - this is one of those delicacies that is very speedily demolished!

Chocolate Coated Nut Toffee

Note: See here for the original recipe and a great step by step tutorial with pictures to help you long the way!


165g almonds, with skin on
230g butter, chopped
200g sugar
¼ tsp salt
½ tsp vanilla extract
350g milk or dark chocolate melts
30-40g pecans


Line a baking tray (a size of about 30 x 22cm/ 13 x 9 inch) with foil.

Toast the almonds: spread the almonds in a single layer on a heat-proof plate and microwave on high for 2-3 minutes, stirring after each minute. Spread in an even layer across the prepared baking tray. Set aside.

Finely chop the pecans. Set aside.

Combine butter, sugar, salt and vanilla in a medium-large heavy saucepan. Stir with a wooden spoon over medium high heat, until butter is melted. Cook for a further 7-10 minutes or until the toffee is about the same colour as the almond skin (it may start smoking/steaming).

Immediately pour toffee mixture over the almonds to cover them. Take the chocolate melts and carefully spread an even layer over the top of the toffee – be careful not to let your fingers touch as it is very hot! Wait about 1-2 minutes then smooth out the now melted chocolate using a palette knife/spatula. Sprinkle over the chopped pecans.

Cool toffee completely (if it is a warm day you may have to put it in the fridge to firm up properly). Once cool, break up into pieces.

Store in an air-tight container in a cool place or in the refrigerator.

Source: Adapted from The Yummy Life

No comments:

Post a Comment