Toffee with Chocolate, Almonds and Pecans
Toffee with Chocolate, Almonds and Pecans is the ultimate treat for those who crave a delightful crunch paired with rich, buttery sweetness. This indulgent confection combines the flavors of toasted almonds and pecans, enveloped in a layer of smooth semi-sweet chocolate. Perfect for gifting, holiday celebrations, or simply indulging yourself, this recipe is sure to become a favorite in your kitchen. Let’s dive into the details of making this exquisite sweet treat!
What Sets This Recipe Apart
What makes this Toffee with Chocolate, Almonds and Pecans truly special is its unique blend of textures and flavors. The buttery toffee base offers a melt-in-your-mouth experience, while the chocolate provides a luscious coating that perfectly complements the nuttiness of the almonds and pecans. The addition of cinnamon adds a warm, aromatic touch that elevates the flavor profile. Each bite is a delightful harmony of sweetness and crunch, making it an irresistible treat for any occasion.
Ingredient Notes
- 1 1/2 cups almonds: Roughly chopped, these provide a crunchy texture and nutty flavor.
- 3 cups semi-sweet chocolate chips: Divided into two portions, these create a rich chocolate layer.
- 1 teaspoon cinnamon: This warm spice enhances the overall flavor of the toffee.
- 1 pound salted butter (4 sticks): The base for your toffee, contributing to its rich taste.
- 1/4 cup Karo corn syrup: This helps to stabilize the toffee and achieve the perfect texture.
- 1/2 teaspoon salt: Balances the sweetness of the toffee.
- 2 1/2 cups sugar: The main sweetener, giving the toffee its characteristic sweetness.
- 1 cup water: Used to dissolve sugar and create a syrupy consistency.
- 1/2 cup pecans: Finely chopped, these add another layer of flavor and crunch.
What You’ll Need (Gear)
- Heavy-bottomed saucepan: Essential for even heat distribution when cooking the toffee.
- Wooden spoon or silicone spatula: For stirring the mixture as it cooks.
- Candy thermometer: To monitor the temperature of the toffee as it cooks.
- Baking sheet lined with parchment paper: For cooling the toffee after cooking.
- Measuring cups and spoons: To ensure accurate measurements of your ingredients.
Build Toffee with Chocolate, Almonds and Pecans Step by Step
Step 1: Prepare Your Baking Sheet
Start by lining a baking sheet with parchment paper. This will prevent the toffee from sticking and make cleanup easier later on.
Step 2: Chop the Nuts
Roughly chop the almonds and finely chop the pecans. It’s best to have these ready before you start cooking, as you’ll want to work quickly once the toffee is done.
Step 3: Combine Ingredients in the Saucepan
In a heavy-bottomed saucepan, combine the sugar, water, Karo corn syrup, and salt. Stir until the sugar is dissolved.
Step 4: Cook the Mixture
Place the saucepan over medium heat and bring the mixture to a boil. Do not stir once it starts boiling. Use a candy thermometer to monitor the temperature.
Step 5: Add Butter and Cinnamon
Once the mixture reaches 250°F (hardball stage), add the butter and cinnamon. Stir continuously until the butter is fully melted and incorporated.
Step 6: Continue Cooking
Keep cooking the mixture, stirring frequently, until it reaches 300°F (hard crack stage). This may take some time, so be patient and keep an eye on the thermometer.
Step 7: Stir in the Nuts
Once the toffee reaches the desired temperature, remove it from the heat and quickly stir in the chopped almonds and pecans.
Step 8: Pour the Toffee onto the Baking Sheet
Immediately pour the toffee mixture onto the prepared baking sheet. Use a spatula to spread it out evenly, but work quickly as it will begin to harden.
Step 9: Melt the Chocolate
In a microwave-safe bowl, melt 2 cups of the semi-sweet chocolate chips in 30-second intervals, stirring in between until smooth.
Step 10: Spread the Chocolate on Top
Pour the melted chocolate over the toffee and spread it evenly using a spatula. Sprinkle the remaining chocolate chips on top and gently press them into the chocolate.
Step 11: Let it Set
Allow the toffee to cool at room temperature until the chocolate is set. For quicker results, you can place it in the refrigerator for about 30 minutes.
Step 12: Break into Pieces
Once the chocolate has hardened, break the toffee into pieces and enjoy your homemade Toffee with Chocolate, Almonds and Pecans!
Substitutions by Diet
- Dairy-free: Replace the butter with a dairy-free alternative, such as coconut oil or a vegan butter substitute.
- Nut-free: Substitute the nuts with pumpkin seeds or sunflower seeds for a similar crunch.
- Chocolate alternatives: Use dark chocolate or milk chocolate based on your preference.
- Less sweet: Reduce the sugar by about 1/2 cup for a less sweet version of the toffee.
Author’s Commentary
This Toffee with Chocolate, Almonds and Pecans recipe is not only delicious but also a wonderful way to share joy with those around you. The combination of flavors is truly irresistible. Make sure to keep a batch on hand for those unexpected guests or cozy movie nights. It also makes for a lovely homemade gift during the holidays. Just package it in a decorative box or jar, and you’ll have a heartfelt present that anyone would love!
Storage & Reheat Guide
To store your Toffee with Chocolate, Almonds and Pecans, keep it in an airtight container at room temperature for up to two weeks. If you live in a warm climate, it’s best to store it in the refrigerator to prevent melting. To reheat, simply let it sit at room temperature for a few minutes before enjoying. There’s no need to reheat it in the microwave, as it’s best enjoyed at room temperature.
Popular Questions
Can I use different types of nuts in this recipe?
Absolutely! Feel free to use any combination of nuts that you enjoy. Walnuts and hazelnuts would also work beautifully in this toffee.
What if I don’t have a candy thermometer?
If you don’t have a candy thermometer, you can do a water test. Drop a small amount of the toffee mixture into a glass of cold water. If it forms a hard ball, it’s ready!
Can I use milk chocolate instead of semi-sweet chocolate?
Yes, you can use milk chocolate if you prefer a sweeter taste. Just keep in mind that it will alter the flavor profile slightly.
Is it necessary to use corn syrup in this recipe?
While corn syrup helps prevent the sugar from crystallizing, you can substitute it with brown rice syrup or honey in a pinch. However, the texture may vary slightly.
More from the Kitchen
That’s a Wrap
Making Toffee with Chocolate, Almonds and Pecans is an enjoyable culinary adventure that results in a delectable treat that everyone will love. The combination of buttery toffee, rich chocolate, and crunchy nuts creates a delightful experience that is perfect for any occasion. So gather your ingredients, follow the steps, and indulge in this sweet confection that is sure to impress!
Toffee with Chocolate, Almonds and Pecans
Ingredients
Equipment
Method
- Step 1: Prepare Your Baking Sheet - Start by lining a baking sheet with parchment paper. This will prevent the toffee from sticking and make cleanup easier later on.
- Step 2: Chop the Nuts - Roughly chop the almonds and finely chop the pecans. It’s best to have these ready before you start cooking, as you’ll want to work quickly once the toffee is done.
- Step 3: Combine Ingredients in the Saucepan - In a heavy-bottomed saucepan, combine the sugar, water, Karo corn syrup, and salt. Stir until the sugar is dissolved.
- Step 4: Cook the Mixture - Place the saucepan over medium heat and bring the mixture to a boil. Do not stir once it starts boiling. Use a candy thermometer to monitor the temperature.
- Step 5: Add Butter and Cinnamon - Once the mixture reaches 250°F (hardball stage), add the butter and cinnamon. Stir continuously until the butter is fully melted and incorporated.
- Step 6: Continue Cooking - Keep cooking the mixture, stirring frequently, until it reaches 300°F (hard crack stage). This may take some time, so be patient and keep an eye on the thermometer.
- Step 7: Stir in the Nuts - Once the toffee reaches the desired temperature, remove it from the heat and quickly stir in the chopped almonds and pecans.
- Step 8: Pour the Toffee onto the Baking Sheet - Immediately pour the toffee mixture onto the prepared baking sheet. Use a spatula to spread it out evenly, but work quickly as it will begin to harden.
- Step 9: Melt the Chocolate - In a microwave-safe bowl, melt 2 cups of the semi-sweet chocolate chips in 30-second intervals, stirring in between until smooth.
- Step 10: Spread the Chocolate on Top - Pour the melted chocolate over the toffee and spread it evenly using a spatula. Sprinkle the remaining chocolate chips on top and gently press them into the chocolate.
- Step 11: Let it Set - Allow the toffee to cool at room temperature until the chocolate is set. For quicker results, you can place it in the refrigerator for about 30 minutes.
- Step 12: Break into Pieces - Once the chocolate has hardened, break the toffee into pieces and enjoy your homemade Toffee with Chocolate, Almonds and Pecans!
Notes
- Store in an airtight container at room temperature for up to two weeks.
- For warm climates, store in the refrigerator to prevent melting.
- To reheat, let sit at room temperature; no need to microwave.
