Burnt Caramel Chocolate-Covered Nut Toffee Article
large bars

Burnt Caramel Chocolate-Covered Nut Toffee

Nothing says 'nom' like homemade toffee. And we're taking it one step further by smothering our toffee with our 70% Dark Salted Burnt Caramel Chocolate. Thanks to Maggie Morales of The Wholesome Bite for collaborating with us on this recipe.


  • 170 g raw cashews
  • 170 g raw pecans
  • About 4 bars of Alter Eco 70% Burnt Caramel Chocolate, broken into chunks 
  • 201 g of coconut sugar
  • 16 tbsp. grass fed butter
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt (Only if you are using unsalted butter)


  1. First, line a baking sheet with parchment paper. Evenly spread out the nuts across the parchment paper.
  2. Begin the toffee by melting the butter, coconut sugar, and vanilla at a low-medium temperature in a medium soup pot.
  3. Once fully melted, turn the heat up to medium/high heat and bring to a boil- set a timer for 5 minutes as soon as it comes to a boil. Watch this carefully! Stir frequently to keep the toffee from burning or sticking to sides. At 5 minutes, the toffee should be thickened.
  4. Pour the toffee evenly over the nuts on the parchment paper. Spread the chopped chocolate chunks over the top of the toffee and nuts.
  5. Let the chocolate sit and melt- once melted, you can use a wooden spoon to spread it completely across the toffee or just leave it! You can either place it in the refrigerator or the freezer.
  6. Then...DEVOUR.