Walnut Crunch Toffee
walnut crunch toffee
Ingredients
for the walnut layer
toasted & finely chopped walnuts: 1-1/2 cups (180g)
kosher salt: 1-1/2 teaspoons (1 teaspoon if you like things less salty!)
for the toffee layer
unsalted butter: 2 cups (4 sticks)
granulated sugar: 1 cup (200g)
light brown sugar: 1 cup (200g)
kosher salt: 1/2 teaspoon
for the chocolate layer
finely chopped milk chocolate (or milk chocolate chips): 1-3/4 cups (306g)
A Few Notes:
To toast your nuts: Preheat the oven to 350 degrees F and spread the nuts in a single layer on a rimmed baking sheet. Bake for 8-10 minutes, tossing the nuts around every couple of minutes to make sure everything toasts evenly. Let cool before using.
If your toffee separates: don’t freak out. Remove it from the heat and stir vigorously until it comes back together, then put it back on the heat and continue with the recipe. If it doesn’t come back together, throw it out and start over (yes, this has happened to me). Note: this usually happens when your heat is too high.
Pairs Well With:
This recipe makes a crunchy, buttery toffee topped with milk chocolate and toasted walnuts. I know making candy can be intimidating, but I’ve made you a simplified recipe, and I promise you can do it!
the how-to (walnut layer):
In a medium bowl, stir together the toasted walnuts and kosher salt.
the how-to (toffee & chocolate layers):
Line a half-sheet baking pan with parchment paper and lightly grease the parchment paper and exposed sides of the pan with butter.
Heat a large heavy bottomed pot over medium high heat. Add the butter, granulated sugar, brown sugar, and salt. When the butter is melted, stir with a rubber spatula to combine into a smooth paste. Attach a candy thermometer to the side of the pot. Heat the mixture, stirring occasionally with the spatula, until the mixture reaches 295 degrees (18-22 minutes). Wearing oven mitts, immediately pour the toffee into your prepared pan. Let the toffee sit for 5 minutes, then scatter the chopped milk chocolate evenly over the top - it will melt to a spreadable consistency from the warmth of the toffee. Let it sit for another 5 minutes, then spread the chocolate around evenly using an offset spatula. Scatter the chopped walnuts over the top and lightly press them into the chocolate.
Once the toffee is completely cool and the chocolate is set (at least three hours), break it into pieces using your hands or a sharp knife.
store in an airtight container at room temp for up to two weeks
