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Category: Candy
Prep Time: Cook Time: Total Time:
3/4 cup salted mixed nuts, finely chopped
1 1/2 cups unsalted butter, cut up
1/3 cup water
1/4 cup light corn syrup
1/4 teaspoon kosher salt
1 3/4 cups sugar
8 oz. semisweet chocolate, finely chopped
1 cup small pretzel twists, coarsely crushed
1 to 2 teaspoons coarse sea salt
1. Spray large rimmed baking sheet with cooking spray; line with parchment paper.
Sprinkle nuts over baking sheet.
2. Combine butter, water, corn syrup and kosher salt in heavy large pot; bring to a boil over medium heat, stirring occasionally. Slowly pour in sugar in a steady stream, stirring constantly. Return to a boil and attach candy thermometer to side of pot.
3. Boil over medium heat until thermometer reaches 275 degrees, slowly stirring occasionally (do not stir vigorously). Continue cooking, reducing heat to medium-low if necessary, until thermometer reaches 300 degrees, about 5 minutes, stirring occasionally. Immediately remove from heat and remove thermometer.
4. Pour over baking sheet; spread with heatproof silicone spatula. Sprinkle with chocolate; let stand 1 minute or until chocolate has melted; spread over toffee. Sprinkle with pretzels, pressing lightly to adhere; sprinkle with sea salt. Let stand at room temperature or refrigerate 30 minutes until cool. Break into bite-size pieces; store in airtight container.
About 80 pieces
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Salted Pretzel-Nut Toffee
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Category: Candy
Prep Time: Cook Time: Total Time:
3/4 cup salted mixed nuts, finely chopped
1 1/2 cups unsalted butter, cut up
1/3 cup water
1/4 cup light corn syrup
1/4 teaspoon kosher salt
1 3/4 cups sugar
8 oz. semisweet chocolate, finely chopped
1 cup small pretzel twists, coarsely crushed
1 to 2 teaspoons coarse sea salt
1. Spray large rimmed baking sheet with cooking spray; line with parchment paper.
Sprinkle nuts over baking sheet.
2. Combine butter, water, corn syrup and kosher salt in heavy large pot; bring to a boil over medium heat, stirring occasionally. Slowly pour in sugar in a steady stream, stirring constantly. Return to a boil and attach candy thermometer to side of pot.
3. Boil over medium heat until thermometer reaches 275 degrees, slowly stirring occasionally (do not stir vigorously). Continue cooking, reducing heat to medium-low if necessary, until thermometer reaches 300 degrees, about 5 minutes, stirring occasionally. Immediately remove from heat and remove thermometer.
4. Pour over baking sheet; spread with heatproof silicone spatula. Sprinkle with chocolate; let stand 1 minute or until chocolate has melted; spread over toffee. Sprinkle with pretzels, pressing lightly to adhere; sprinkle with sea salt. Let stand at room temperature or refrigerate 30 minutes until cool. Break into bite-size pieces; store in airtight container.
About 80 pieces
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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