Chocolate Pretzel Toffee

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Toffee, how do I love thee? Let me count the ways. You’re delicious by yourself, as a treat after dinner, crushed and mixed with my favorite ice cream, nestled in a handmade goodie basket, as a holiday gift or the jeweled crown on Scott Conant’s Vanilla Caramel Budino with Salted Caramel Sauce (coming soon!).

from: Scott Conant
makes: about 30 squares, about 2 inches apiece

8 ounces unsalted butter, cut into pieces
1 cup sugar
¼ cup water
1 teaspoon vanilla extract
½ teaspoon kosher salt

8 ounces dark chocolate
1 handful pretzels, crushed with some larger pieces remaining

Line a rimmed baking sheet with a silicone nonstick baking mat (I think parchment paper would also work).

Melt the butter in a medium saucepan fitted with a candy/frying thermometer. Add the sugar, water, vanilla, and salt. Stir constantly over high heat with a wooden spoon. As the mixture cooks, it will thicken and spurt. Keep cooking and stirring until the mixture reaches 295°F, about 8 minutes.  Immediately and carefully pour the toffee onto the silicone baking mat and spread thinly with an offset spatula. Let cool to room temperature.

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When the toffee is cooled to room temperature melt the chocolate and pour in a thin coating over the toffee, spreading again with the offset spatula. While the chocolate is still warm, sprinkle the crushed pretzel bits over the chocolate.

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Refrigerate for at least 3 hours before using, then either snap off irregular-shaped pieces of toffee for serving or transfer to a cutting board and use a chef’s knife to cut squares or other shapes. The toffee will keep for a week or so in the refrigerator.

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