Christmas: Mixed-Nut Spiced Toffee
Source of Recipe
Bon App�tit
List of Ingredients
- 1� cup (2� sticks) unsalted butter
- 1 cup sugar
- � cup packed golden brown sugar
- 1/3 cup water
- 1 Tbsp mild-flavored (light) molasses
- � tsp salt
- � tsp ground allspice
- 2 cups coarsely chopped toasted mixed nuts (such as cashews, almonds and pistachios), divided
- 5 ounces bittersweet or semisweet chocolate, coarsely chopped
Instructions
- Butter small rimmed baking sheet.
Melt butter in heavy medium saucepan over low heat. Add sugars, water, molasses, salt and allspice; stir until sugars dissolve. Attach clip-on candy thermometer to pan. 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.
- Remove pan from heat. Mix in 1� cups of the nuts. Immediately pour candy onto prepared baking sheet. Spread toffee to �-inch thickness. Immediately sprinkle chocolate atop toffee. Let stand 1 minute. Using back of spoon, spread chocolate over toffee. Sprinkle with remaining � cup nuts. Chill 1 hour.
- Break toffee into pieces. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.
Makes about 2 pounds.
Final Comments
Can be made 2 weeks ahead and chilled in airtight container.
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