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Christmas: Mixed-Nut Spiced Toffee

Source of Recipe


Bon Appétit



List of Ingredients



• 1¼ cup (2½ sticks) unsalted butter
  
• 1 cup sugar
  
• ½ cup packed golden brown sugar
  
• 1/3 cup water
  
• 1 Tbsp mild-flavored (light) molasses
  
• ½ tsp salt
  
• ¼ 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



1. 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.
   
   
2. Remove pan from heat. Mix in 1½ cups of the nuts. Immediately pour candy onto prepared baking sheet. Spread toffee to ¼-inch thickness. Immediately sprinkle chocolate atop toffee. Let stand 1 minute. Using back of spoon, spread chocolate over toffee. Sprinkle with remaining ½ cup nuts. Chill 1 hour.
   
   
3. 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.