Salty Chocolate Toffee

Chocolate Salty Coffee Toffee

This is an adaptation of an old Sunset recipe.

2 1/4 C sugar

1 tsp. salt

1/2 C coffee or water
1 1/4 C (1/2 lb. plus 1/4 C) butter (Plus 2 tsp. butter for greasing the pan.)

2 C chopped mixed almonds and pecans (raw or roasted or oven toasted)

one 12 oz. bag semi-sweet chocolate chips

1-2 tsp. flake salt

1/4 C finely chopped roasted nuts

Combine sugar, salt, coffee or water, and butter in a large pan; bring to a boil.  Add the nut mixture if they are raw; if they have been roasted or toasted, you will add them later.  Cook, stirring constantly until mixture reaches 300F measured with a candy thermometer.  This will take about 10 minutes or so and it will be bubbling.  Immediately remove from heat (add roasted nuts at this time).  Pour into a well-buttered jelly roll pan and spread the mixture to even out.  Sprinkle on chocolate chips and wait 5 minutes for them to soften.  When soft, spread the chocolate evenly over the toffee; immediately sprinkle with finely chopped nuts and flake salt to taste.  Set aside for a few hours to cool.  Break toffee apart with a sharp knife and store covered in a cool place.

*Making candy and using a candy thermometer is not difficult, but needs your attention.  Stir the mixture constantly and be vigilant about checking the thermometer as it needs to read exactly 300F for it to harden properly.  It's not a project to be done with children as the candy is scalding hot.