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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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For a festive presentation, place the toffee in clear cellophane bags and tie with French silk ribbon. Ingredients:
1 1/4 cups (2 1/2 sticks) unsalted butter |
1 cup sugar |
1/2 cup (packed) golden brown sugar |
1/3 cup water |
1 tablespoon mild-flavored (light) molasses |
1/2 teaspoon salt |
1/4 teaspoon ground allspice |
2 cups coarsely chopped toasted mixed nuts (such as cashews, almonds, and pistachios) |
5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped |
Directions:
1. Butter small rimmed baking sheet. Melt butter in heavy medium saucepan over low heat. Add next 6 ingredients; 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 1/2 cups nuts. Immediately pour candy onto sheet. Spread toffee to 1/4-inch thickness. Immediately sprinkle chocolate atop toffee. Let stand 1 minute. Using back of spoon, spread chocolate over toffee. Sprinkle with 1/2 cup nuts. Chill 1 hour. Break toffee into pieces. (Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)
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