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Homemade Toffee

Jill Dahan has the recipe


Nuts About Toffee

7x7 inch container (20-25 squares)

6 tbsp coconut sugar

2 tbsp coconut nectar (Fresh Market has the Big Tree brand of this)

1 1/2 cups crushed nuts or seeds (almonds, cashews, walnuts, sunflower or hemp seeds)

2 tbsp unsalted butter

a pinch of Maldon sea salt

1/4 teaspoon vanilla bean powder (optional)

4 oz dark chocolate (70% or greater)

In a small saucepan, heat the coconut sugar over medium heat until just starting to melt. Remove from the heat and stir in nectar and butter and place back over low heat until combined and melted. Mix in the nuts or seeds with the vanilla and stir until combined. Press the mixture while hot into a parchment lined square container and set aside while preparing chocolate. Melt chocolate on low in a cast iron or Le Cruset pan until just beginning to melt then remove and stir until smooth and thoroughly melted. Pour over nut or seed mixture and set aside until cooled. For fast chilling pop it into the fridge or freezer. Cut into squares when set and serve room temperature.