The Best Toffee

Today we are making delicious homemade Toffee for Christmas! It is loaded with nuts, topped with chocolate, and simply irresistible! This Toffee is my family’s favourite and I am sure it will be yours as well!

Ingredients

• 1 cup (130 grams) Almonds, toasted and coarsely chopped 

• 1 cup (100 grams) Pecans, toasted and coarsely chopped

• 1 cup (200 grams) White Granulated Sugar

• 1 cup (226 grams) Butter, unsalted

• ½ tsp Kosher Salt

• ¼ cup Water

• 1 tsp Pure Vanilla Extract

• 1 cup (175 grams) Semi-Sweet Chocolate Chips

Method

1. Line a 9-inch square baking dish with parchment paper

2. Spread half of the chopped almonds and pecans in a single layer on the parchment

3. Add sugar, butter, salt, and water to a heavy-bottom pot

4. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar

5. Once the mixture begins to rapidly boil, stir slowly and evenly until the candy reaches 290F / 145C to 300F / 150C, or  “hard crack” on a candy thermometer

6. Remove from heat and gently stir in the vanilla extract

7. Pour the mixture evenly over the chopped nuts

8. Let the candy sit for a few minutes, undisturbed, before sprinkling the chocolate chips over the top

9. Cover the baking dish with foil and let it rest for 5 minutes or until the chocolate has softened

10. Remove the foil and gently spread the softened chocolate into an even layer using a silicon or an offset spatula. Allow the toffee to cool and set in a dry cool place.

11. Lift the parchment out of the baking dish and place the toffee on a cutting board. Peel off the parchment paper from the sides of the toffee, using a knife you can cut the toffee, or for a more rustic look gently break it into desired-size pieces with your hands.

12. Store in an airtight container in a cool place