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Recipes

Mixed-Nut Spiced Toffee

By Sarah TenagliaPhotography by David Prince

3.8

(5)

Image may contain Confectionery Food Sweets Dessert Plant and Meal

Recipe information

  • Yield

    Makes about 2 pounds

Ingredients

1¼

cups (2½ sticks) unsalted butter, plus more for pan

1

cup sugar

½

cup (packed) golden brown sugar

⅓

cup water

1

tablespoon mild-flavored (light) molasses

½

teaspoon salt

¼

teaspoon ground allspice

2

cups coarsely chopped toasted mixed nuts (such as cashews, almonds, and pistachios), divided

5

ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped

Need to make a substitution?

Preparation

  1. Step 1

    Butter a small rimmed baking sheet. Melt 1¼ cups butter in a heavy medium saucepan over low heat. Add next 6 ingredients; stir until sugars dissolve. Attach a clip-on candy thermometer to pan. Increase heat to medium; boil until thermometer registers 290°, stirring slowly but constantly and scraping bottom of pan with a wooden spatula, 20–25 minutes. Remove pan from heat. Mix in 1½ cups nuts. Immediately pour candy onto sheet. Spread toffee to ¼" thickness. Immediately sprinkle chocolate atop toffee. Let stand 1 minute. Using back of spoon, spread chocolate over toffee. Sprinkle with ½ cup nuts. Chill 1 hour. Break toffee into pieces.

    Step 2

    Do Ahead: Toffee can be made 2 weeks ahead. Chill in an airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.

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