Ingredients Jump to Instructions ↓

  1. 1 1/4 cups 247g / 8.7oz Unsalted butter - (2 1/2 sticks)

  2. 1 cup 198g / 7oz Sugar

  3. 1/2 cup 80g / 2.8oz Golden brown sugar - (packed)

  4. 1/3 cup 78ml Water

  5. 1 tablespoon 15ml Mild-flavored (light) molasses

  6. 1/2 teaspoon 2 1/2ml Salt

  7. 1/4 teaspoon 1 1/3ml Ground allspice

  8. 2 cups 220g / 7.8oz Coarsely-chopped toasted mixed nuts

  9. 5 oz 142g Bittersweet or semisweet chocolate - coarsely chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 degrees, 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.) This recipe yields about 2 pounds. Description: "For a festive presentation, place the toffee in clear cellophane bags and tie with French silk ribbon."


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