I was recently described as a ‘Little Treasure.’ Whilst the ‘little’ part is true (at 5ft 3 and 36 size shoe, I’m verging on hobbit), unfortunately I’m far from being a treasure…. punchy, direct and with a mild form of OCD, are probably more accurate descriptions. However, these chocolate and nut toffees are undoubtably worthy of the ‘Little Treasure’ title.
Makes about 3 large boxes/bags of toffees
- 200g mixed nuts
- 115ml double cream
- 50ml water
- 400g granulated sugar
- 1tsp sea salt
- 15 g unsalted butter
- 200g good quality dark chocolate (75% coco)
- Line a small brownie tin with greaseproof paper
- Tip the nuts into a roasting tray and put in the oven at around 150 degrees. Toast until starting to golden (keep an eye on them as they will burn). Remove from the oven and set aside.
- Place the sugar and water in a large saucepan. Stir over a low heat until the sugar has dissolved. Once the sugar has dissolved, do not stir (otherwise the sugar clumps and crystallizes). Leave under it turns to an amber colour and smells of caramel.
- Remove from the heat and pour in the double cream. Whisk thoroughly. Once combined, stir in the butter. Continue to whisk until smooth.
- Leave to cool. The caramel will be molten hot, so don’t be tempted to taste it as you’ll be severely burnt!
- Break up the chocolate into a heatproof bowl and place over a pan of barely simmering water. Once melted remove from the heat.
- Pour the toasted nuts into the caramel. Stir quick to coat the nuts and pour into the prepared tin. (Be quick when doing this as it sets fast). Level the caramel mixture so you have an even layer.
- Pour the melted chocolate over the top of the caramel. Using a palette knife, smooth the chocolate over.
- Leave to set (will take a few hours)
- Once set, using a sharp knife break up the toffees into bite sized pieces.
Directions for use: A perfect gift to someone prone to talking too much; one toffee is bound to shut them up for at least 5 minutes.