Candy Recipes

Mixed-Nut Spiced Toffee

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Yield: about 2 pounds


  • 1 1/4 cups (2 1/2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup packed golden brown sugar
  • 1/3 cup water
  • 1 tablespoon mild-flavored (light) molasses
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 2 cups coarsely chopped toasted mixed nuts (such as cashews, almonds and pistachios)
  • 5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped


  1. Butter small rimmed baking sheet.
  2. Melt butter in heavy medium saucepan over low heat. Add next 6 ingredients; stir until sugars dissolve. Attach clip-on candy thermometer to pan. Increase heat to medium; boil until thermometer registers 290 degrees F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about 20 minutes.
  3. Remove pan from heat.
  4. Mix in 1 1/2 cups nuts.
  5. Immediately pour candy onto sheet. Spread toffee to 1/4 inch thickness.
  6. Immediately sprinkle chocolate atop toffee. Let stand for 1 minute.
  7. Using back of spoon, spread chocolate over toffee. Sprinkle with 1/2 cup nuts. Chill for 1 hour.
  8. Break toffee into pieces.


Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.


Bon Appetit - December 2002

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