Nutty Chocolate Toffee Bark
Happy Wednesday everyone (and happy 4th July to all Americans)! Don’t worry, only two more days til the weekend! I’m still venturing out into the world of sweet making as it seems to be my new favourite trend in the kitchen. This time I decided to try a layered toffee bark. I am a lover of nuts and chocolate, I think that the contrast between the creamy chocolate and the crunchy nuts is just wonderful. So when I came across this recipe in my new cookbook, ‘The Home-made Sweet Shop’ (link below), I was up and in the kitchen in 5 seconds. The original recipe calls for macadamia nuts which I think would be pretty darn finger licking, but I only had hazelnuts and brazil nuts so feel free to switch it up with different variations. These shards consist of a layer of chopped nuts covered in a hard toffee, topped with a layer of dark chocolate and finally finished off with more nuts. I finished making these about an hour ago? And they are nearly already gone. (I know, this happens in most of my posts, greedy fingers!) This snack is a really nice change from a sickly sweet chocolate bar. The sweet toffee in this is toned down by the slightly bitter chocolate and earthy nuts. I really recommend this cookbook, its full of original ideas as well as modern takes on traditional recipes. Feel free to half the recipe if its only for two of you or your watching your waistline. These lush treats are so easy to make, you would be daft not to try them!
Ingredients – Makes 1lb/850g
Recipe from – The Home-made Sweet Shop
- 200g nuts of your choice (Macadamia/Hazelnuts etc.)
- 60ml/4 tsp water
- 350g/1 1/3 cup caster sugar
- 125g unsalted butter
- 15ml/1 tsp black treacle (molasses)
- 1/4 tsp bicarbonate of soda (baking soda)
- 150g dark/bittersweet chocolate (finely chopped)
Preheat the oven at 160C/325F. If your nuts have skins on; spread your choice of nuts on a baking tray and put into the oven for 5-10 minutes depending on your choice of nut (this can easily be researched on the internet.) Nuts can burn easily so be careful, you just want them slightly toasted. Once your nuts are toasted place them in a kitchen towel and rub to remove the crispy skin. Next line a baking tray with parchment paper and lay most of your nuts in a layer across the tray, reserving some for the topping.
Place the water, sugar, butter, black treacle and salt in a pan over low heat until all the ingredients have dissolved. Bring your mix to the boil and with a sugar thermometer, bring to 150c/310F. Once it is up to temperature, take off the heat and stir in the vanilla and bicarbonate of soda well, but don’t overwork the mix. Immediately pour over your nuts, tapping and shaking the tray on a work surface to make sure it fits into all the gaps. Sprinkle on your chopped chocolate to melt on the hot toffee. Lastly, add the rest of your chopped nuts on top. Wait until your bark has hardened and then break into shards. Do not place in the fridge, only do this if you want to set the chocolate for the last few minutes.