March 29, 2010 You won’t want to pass over this passover dessert…
I don’t know if this toffee is technically kosher for passover, as I didn’t use kosher for passover chocolate, but if you aren’t a stringent follower of the kosher law, this should do, and if its wonderfully buttery and caramel-ly aroma is any indication of taste, I’m sure it’s DELICIOUS! Stay tuned for some more passover desserts…
Pecan and Almond Chocolate Toffee – Baked: New Frontiers in Baking
- 1 cup sliced almonds
- 1 cup toasted pecans
- 1 cup (2 sticks) unsalted butter, but into 1-inch pieces
- 1 cup sugar
- 5 ounces dark chocolate (60% to 72% cacao), coarsely chopped
- 4 ounces milk chocolate, coarsely chopped
- Butter a 9-by-13-by-2 inch glass or metal baking pan (do not use nonstick spray).
- In the bowl of a food processor, pulse the almonds until they are a fine powder. Place the powdered almonds in a small bowl and set aside. In the same food processor bowl, pulse the pecans for just 1 or 2 seconds, or until they are coarsely chopped but not powdered. Set aside.
- Put the butter in a medium pan over low heat. When the butter is halfway melted, add the sugar and 1 tablespoon water and cook over low heat, stirring very gently with a silicone or rubber spatula, until completely combined. Clip a candy thermometer onto the side of the pan, turn the heat up to medium-high, and wait for the mixture to reach 300 degrees F., about 15 minutes. The mixture will start to bubble and turn brown. If the browning seems uneven, swirl the pan during the cooking process but do not stir.
- Meanwhile, toss the dark and milk chocolate together.
- When the mixture reaches 300 degrees F., remove the pan from the heat and remove the candy thermometer. Stir in the pecan pieces and pour the mixture into the prepared pan. After the mixture has evened out in the pan, wait 1 minute, then sprinkle the chocolate pieces all over the toffee. Wait about 3 minutes for the chocolate to melt, then use an offset spatula to spread the chocolate into an even layer. Sprinkle the almond powder over the melted chocolate, then carefully put the whole pan in the freezer for about thirty minutes.
- Remove the pan from the freezer and break the toffee into pieces with a sharp knife. Store the toffee, between layers of parchment, in an airtight container at cool room temperature.
- The toffee will keep for up to 5 days.