Kevin

Chocolate Covered Toffee with Macadamia Nuts and Flaky Salt

Start by toasting the nuts at 325F for about 13 mins, let cool and chop and set aside.

In a saucepan, add the butter, sugar, and water. Stir, and using a thermometer boil until 290F. It should take about 7-8 mins. Remove from heat.

Add the salt and vanilla and mix to make caramel. The caramel will bubble.

Pour the mix onto the sheet tray, and spread evenly with spatula. Line with another sheet of parchment paper while it cools. Cool it completely

Get a pot of about 2-3 inches of water boiling. We’re going to melt the chocolate over it. Add your chocolate to a mixing bowl, reserving 30% of it on the side. We’ll use that to temper it.

Melt the chocolate until it reaches just below 130F, then remove from heat. Add the remaining chocolate in batches, until it hits 90F, then stop adding chocolate and mix until it hits 82-84F. Bring the chocolate back to 90F and now it’s ready to use.

Remove parchment from top of caramel, and wipe dry with paper towel.

Pour chocolate over, and spread evenly with spatula. Sprinkle flaky salt and macadamia nuts over and let cool. Break into pieces and enjoy