![]() ![]() Sprinkle the remaining nuts on top and wait for it to cool. ![]() Wait a few minutes for the chocolate to soften, then smooth it over the candy with a spatula. Pour the syrup over everything.Īfter you’ve poured the syrup over the nuts and chocolate, then spread the remaining chocolate over the syrup. Spread half of the nuts (toasted to bring out the best flavor) over a sheet of parchment paper, then spread half of the chocolate that you’ve broken up either by hand or in a food processor. If it snaps crisply, it’s done, so you can pour the syrup over the nuts and chocolate. If it’s still pliable after you’ve dropped it in the water, it’s not done. ![]() I found mine broken in a drawer, so I had to rely on another way to gauge whether it was ready - dropping a bit from a wooden spoon into a glass of ice water. ![]() If you have a candy thermometer, you’re one step ahead of the game. Conversely, if you don’t cook it enough, it will be too soft and won’t have that crunch you associate with toffee. The hardest part is making the toffee, because it can easily burn if you’re not keeping an eye on it. It makes a lot, so you’ll have plenty for passing to sweets lovers. Looking for a last minute gift for friends, neighbors or relatives? You still have time to make this, and it’s really great to give away - not just because it’s delicious and a nice thing to do at holiday time, but also because it’s so darn addictive, you’ll have to get it out of the house before you eat it all. ![]()
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