My daughter turned ten this week, and to celebrate, she had a girls’ luncheon at her favorite restaurant with her sisters and her girlfriends. Instead of buying favors, I made this delicious Chocolate Toffee (with and without nuts) and placed it in pretty little candy boxes. The Toffee was so popular at my house I had to make a second batch, as the first one disappeared. This would also be a terrific hostess or homemade Christmas gift, so next time you have a sweet tooth, give it a try.
- 1 ¼ Cup sugar
- ½ Cup water
- 6 Tablespoons unsalted butter
- 1 teaspoon vanilla
- Pinch of salt
- 4 Ounces bittersweet chocolate (cut into pieces)
- ¼ Teaspoon espresso powder
- ½ Cup crushed almonds or pecans (optional)
- Parchment lined cookie sheet
In a small saucepan over medium heat, stir the sugar, water and butter together.
Once the sugar and butter have dissolved stop stirring.
Let the mixture bubble until it begins to caramelize (this takes about 15 minutes, so be patient).
Once the mixture has turned a deep rich golden color (or using a candy thermometer it has reached 300 degrees), take the pan off the heat and immediately stir in the vanilla and salt.
Working very quickly pour the caramel on the parchment lined cookie sheet and let it cool for 5 minutes.
While the caramel is cooling, place the chocolate into a small glass bowl and microwave in 30 second intervals (stirring at each interval) until the chocolate has melted. This should only take about a minute.
Stir in the espresso powder and pour the chocolate over the cooling caramel in an even layer
Scatter the nuts (optional) over the chocolate.
Let the toffee harden for two hours.
Break into pieces and serve.
The Elegant Occasion Note: The Toffee will remain fresh for three days if stored in an airtight container.