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)
- First, line a baking sheet with parchment paper. Evenly spread out the nuts across the parchment paper.
- Begin the toffee by melting the butter, coconut sugar, and vanilla at a low-medium temperature in a medium soup pot.
- 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.
- Pour the toffee evenly over the nuts on the parchment paper. Spread the chopped chocolate chunks over the top of the toffee and nuts.
- 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.