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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.

 

 

 


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