TOFFEE BRITTLE, CHOCOLATE NUTS/COCONUT

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3/4 cup sugar
4 oz butter
1 tablespoon water
1/2 tablespoon (1 1/2 teaspoon) corn syrup
1 cup bittersweet chocolate pieces
1 cup nuts, lightly roasted almonds or hazelnuts or other nut or seed or coconut
METHOD
Place sugar, butter, corn syrup and water into heavy wide bottom pan. Bring to 315 •F and pour out onto parchment covered sheet pan, spreading thinly. Let it cool to touch. Take a paper towel and blot the top of it to remove excess butter oil. Meantime, melt the chocolate in the microwave 20 seconds; pause, 20 more seconds; pause and 10 seconds. Chips should not loose their shape entirely but are soft when stirred. Spread over the toffee. Add the nuts while chocolate is warm. Allow to cool completely before breaking into desired sized pieces and serving.


TO RECIPES

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