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.
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!
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.
The bench scraper was the ideal tool for the task, and we also used it to chop up the toffee into giftable pieces.
The AK Pure Sitka Flake Sea Salt pyramids were a delicious - an dazzling - addition to one of our toffee flavors.
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!
1 C butter
1 C sugar
2 Tbls water
1/8 tsp salt
1 tsp vanilla
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.
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.
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.
Let cool for an additional hour, or until the chocolate is set.
Break toffee into pieces and wrap to share.
Adapted from ghirardelli.com