nutty chocolate toffee bark

Name: Nutty Chocolate Toffee Bark
Yield: 8
Cuisine: American
Ingredients: - servings: 8; - nonstick vegetable oil spray; - ½ cup (1 stick) unsalted butter; - ¾ cup granulated sugar; - ½ cup (packed) light brown sugar; - ½ teaspoon kosher salt; - 1 teaspoon vanilla extract; - ¼ teaspoon baking soda; - 4 ounces bittersweet chocolate, melted; - ½ cup unsalted, roasted nuts (such as almonds, pecans, and/or pistachios), chopped; - ¼ cup seeds (such as flax, sesame, and/or sunflower); - ½ teaspoon flaky sea salt; - special equipment: a candy thermometer

10 Pinches 2 Photos

Karen Feinen

Rochester, NY

Updated on Nov 6, 2015

http://www.bonappetit.com/recipe/nutty-chocolate-toffee-bark?mbid=nl_fig_11022015_Daily&CNDID=32000825

Rate

prep time

cook time

method Stove Top

yield 8 serving(s)

Ingredients

- servings: 8
- nonstick vegetable oil spray
- ½ cup (1 stick) unsalted butter
- ¾ cup granulated sugar
- ½ cup (packed) light brown sugar
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- 4 ounces bittersweet chocolate, melted
- ½ cup unsalted, roasted nuts (such as almonds, pecans, and/or pistachios), chopped
- ¼ cup seeds (such as flax, sesame, and/or sunflower)
- ½ teaspoon flaky sea salt
- special equipment: a candy thermometer

How To Make nutty chocolate toffee bark

Step 1

Lightly coat a large rimmed baking sheet with nonstick spray. Combine butter, granulated and brown sugars, kosher salt, and 2 Tbsp. water in a large heavy saucepan fitted with candy thermometer. Cook over medium-high heat, swirling pan occasionally, until thermometer registers 300° (toffee should be a deep golden brown), 7–9 minutes.

Step 2

Remove toffee from heat and carefully stir in vanilla. Sprinkle baking soda evenly over surface and stir just until incorporated (be careful not to overmix). Quickly scrape mixture onto prepared baking sheet and tilt from side to side to spread mixture slightly; let cool 10 minutes.  
Step 3

Drizzle chocolate over toffee and spread evenly with an offset spatula or large metal spoon. Scatter nuts and seeds over top, then sprinkle with sea salt. Let sit until chocolate is firm, at least 2 hours. Break into large shards.  Do Ahead: Toffee can be made 3 days ahead. Store airtight at room temperature.
Step 4

Recipe by Alison Roman Photograph by Christopher Testani
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes