YIELD: 8 SERVINGS
This crunchy toffee is coated with decadent dark chocolate and topped with toasted nuts. If you have a nut allergy, replace it with toasted sunflower or hemp seeds, which will be just as delicious, or leave them off altogether. In the unlikely event you find yourself with leftover candy, this recipe makes a fabulous mix-in to ice cream when crushed and stirred in after the ice cream has churned. Or, try it instead of chocolate chips in the Classic Chocolate Chip Cookies.
Directions
Prepare a cookie sheet or jelly roll pan with enough parchment paper or a silicone mat to cover.
Combine the margarine, sugar, and salt in a 2-quart saucepan and melt gently over medium heat, stirring often.
Continue stirring as the mixture hits a boil, and keep cooking until the candy mixture reaches 300 °F on your candy thermometer (for about 30 minutes or Hard Crack Stage if you’re using the Cold Water Method).
Immediately pour liquid candy mixture onto the prepared surface and spread until about ¼ inch thick.
Let cool for about 3 minutes, or until slightly firm, and then carefully place the chocolate chips into an even layer on top of the hot toffee.
Allow the chips to rest for about 2 minutes, and then use a silicone spatula to smooth the chocolate over the top of the toffee.
Sprinkle with nuts and allow cooling completely.
Break into bite-size pieces.
Store in an airtight container for up to 1 month.
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Ingredients
1½ cups non-dairy margarine
1½ cups sugar
¼ teaspoon salt
2 cups non dairy chocolate chips
1 cup nuts (such as almonds or pecans), toasted and chopped
