12:58 pm - Saturday, January 25 2020
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chocolate coated toffee

butter toffee with chocolateHello 2017!  By now most of you are back to your daily routine.  Our Christmas decorations and tree are still up but it’ll all be put to bed come Friday – or at least the tree will be stripped and out on the sidewalk (garbage collection day).  Over the holidays I made my usual goodies as that’s what my family has come to expect and heaven help me if I change any part of that tradition (insert happy face here).  However, I did manage to introduce on New Year’s Eve a new treat – toffee.  I have never made it before and the recipe I found (slightly altered) is from Delish.  The batch I made was enough for our neighbour’s NYE social drop in and a bit left over as a sweet treat for our NYE dinner party.  These were a hit.  They were easy to make and very addictive!

This toffee recipe yields a delicious crunchy base topped with chocolate and nuts.  The texture of toffee can be soft or hard; it all depends on the cooking process.  There are oodles of toffee recipes and for an easy view, check out Pinterest toffee ideas.

1 1/4 cup butter
1 1/4 cup sugar
1 teaspoon vanilla
2 cups dark chocolate chips
1/2 cups macadamia nuts, toasted and roughly chopped
1/2 cup pistachio nuts, toasted and roughly chopped
sea salt, for garnish

Grab a heavy bottomed saucepan and over medium-high heat, combine butter, sugar, vanilla. When butter has melted, stir constantly with a spatula so the butter and sugar don’t separate.  Cook until mixture turns a dark amber (about 15 minutes).

butter toffeePour toffee mixture onto a parchment-lined baking sheet and immediately top with chocolate chips. Let sit a couple of minutes then use a spatula to spread chocolate all over and create a layer on top of toffee.  Sprinkle nuts and top sea salt. Refrigerate until set then break into pieces and serve.

The Culinary Chase’s Note:  Have the toasted nuts, chocolate, and parchment-lined tray ready before you begin to melt the butter.  Use your favourite nuts to dress the toffee.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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