Dessert Shop: Giftably Glamourous English Toffee

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With the help of the digital candy thermometer, and Hazel, our favorite (adorable) nut grinder, a little bit of edible glitter, this toffee was incredibly easy and oh-so-pretty.

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One essential tool to the success of the toffe is a candy thermometer to insure that the toffee has that perfect, melt-in-your mouth crunch, without breaking your teeth!

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We scored our toffee while it was still malleable, which made for a more even break so that we could vary our toppings without crossover.

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The bench scraper was the ideal tool for the task, and we also used it to chop up the toffee into giftable pieces.

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The AK Pure Sitka Flake Sea Salt pyramids were a delicious - an dazzling - addition to one of our toffee flavors.

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And for the finishing touch - cellophane bags and baker’s twine make this an easy, elegant, and delicious holiday gift for friends and neighbors... if you can keep yourself from eating it all!

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Toasted Flake Coconut, Almonds and AK Pure Sea Salt.
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Cranberry and Pistachio

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Toasted Hazelnut and Edible Glitter.

Ingredients:

1 C butter
1 C sugar
2 Tbls water
1/8 tsp salt
1 tsp vanilla

Top with:
8oz bittersweet Callebaut Chocolate
and your choice of:
Pistachios, shelled and chopped coarse
Sweetened Dried Cranberries
Hazelnuts, toasted and finely chopped
Gold Edible Glitter

Preheat oven to 350 degrees.
Toast the whole hazelnuts on a baking sheet until just browned. Remove from oven and set aside to cool. Use Hazel Nut Grinder to chop. Repeat with almonds.

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Line a second baking sheet with a silpat mat.
In a sauce pan cook the butter, sugar, water and salt over medium heat until the temperature reaches 305 degrees- or hard crack stage- on your digital candy thermometer. Stir occasionally and when the mixture turns golden brown, immediately remove the pan from heat.

IMG_0472Quickly stir in the vanilla extract and pour the mixture onto the silpat lined baking sheet, beginning in the center and working lengthwise, allowing it to spread evenly to edges.

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Cool at room temperature for 45 minutes.
Temper chocolate in a double boiler. We love this little one because it keeps the chocolate surface area down and with the clip and handle, it sits on any pot.

IMG_4248Spread the chocolate over the cooled toffee and sprinkle with nuts and or other toppings, pressing lightly to set the bits into chocolate layer.

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Let cool for an additional hour, or until the chocolate is set.
Break toffee into pieces and wrap to share.

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Adapted from ghirardelli.com

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