WALNUT TOFFEE RECIPE RECIPES

Steps:

• Line an 11x7-in. pan with foil and grease the foil with 1 tablespoon butter. Arrange almonds evenly in pan; set aside. , In a heavy saucepan, combine the sugar, salt and remaining butter. Bring to a boil, stirring constantly. Cook and stir until mixture is caramel-colored and a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in vanilla. Immediately pour over almonds. Cool completely., Spread melted chocolate over toffee; sprinkle with walnuts. Let stand until set. Break into pieces. Store in an airtight container.

Steps:

• Butter small cookie sheet.
• Melt butter in heavy 2-1/2-quart saucepan overlow heat.
• Add both sugars, water, molasses, espresso, cinnamon and salt;stir until sugar dissolves.
• Attach clip-on candy thermometer to pan.
• Increase heat to medium; cook until thermometer registers 290~F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about20 minutes.
• Remove pan from heat.
• Mix in 1-1/2 cups nuts.
• Immediately pour mixture onto prepared sheet; do not scrap pan.
• Tilt sheet so that toffee spreads to 1/4-inch thickness.
• Sprinkle chocolates by generous tablespoons atop toffee, alternating bittersweet and white chocolates.
• Let stand 1 minute.
• Using back of spoon, swirl chocolates to spread slightly.
• Shake sheet to form even chocolate layer.
• Using tip of knife, swirl chocolates to create marble pattern.
• Sprinkle with remaining 1/2 cup nuts.
• Refrigerate until toffee is firm, about 1 hour.
• Break toffee into pieces.
• (Can be made 2 weeks ahead. Chill in airtight container.) Serve cold or at room temperature.
• If giving as a gift,arange the pieces in large glass canning jars, then wrap ribbons around each one for an appropriately festive presentation.