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

Place sugar, butter corn syrup and water into heavy wide bottom pan. Bring to 300°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.


  • 1 cup sugar

  • 1/4 cup water
  • 1 tablespoon butter
  • 1/2 cup almond, sliced or rough chop
  • 1/2 cup bittersweet chocolate



Place water and sugar in heavy bottom saute pan; dissolve sugar and simmer undisturbed until liquid turns to a shiny copper penny color. When sugar browns to appropriate color, add butter off heat and stir. Add nuts, stir and place onto parchment or silicon on cookie sheet. Cool until able to touch. Meantime place all but a few pieces of chocolate over double boiler to melt–remove from heat when chocolate still holds shape but melted underneath. Add reserved chocolate and stir until all chocolate is melted. The task here is to hold the temper of the chocolate.(*) Keep chocolate warm (under body temperature about 88F) until ready to pour evenly over cooled toffee; so plan to have the toffee completely ready before starting the chocolate. Cool then break into pieces to serve.

*Tempering chocolate means to maintain the tight clusters of crystals in chocolate that makes it silky and smooth.  When taking chocolate above 88F, we will lose the temper unless we stir back in a small amount of  firm chocolate, called seeding the chocolate, to bring back the temper and create a smooth silky and shiny finish.


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