Toffee Brittle with Chocolate and Sea Salt
Serving Size / Yield
- 4 sticks (1 lb.) unsalted butter, cut into 1-inch pieces
- 2 C. sugar
- 1/4 tsp. salt
- 2 C. nuts (pecans, peanuts, etc.), toasted and chopped
- 2 C. bittersweet chocolate (70 percent cacao), finely chopped, or 2 cups semisweet chocolate chips
- 1/8 to 1/4 C. coarse sea salt, such as Maldon
Thickly butter a rimmed metal baking sheet. Set aside.
In a heavy metal saucepan (4 to 5 quarts), melt together the butter, sugar, and salt, whisking until smooth. Over medium-high heat, bring the mixture to a boil, stirring occasionally for about 10 minutes and then constantly for 5 to 10 more minutes, until the mixture is a deep golden color (the hard-crack stage, or 300 degrees on a candy thermometer). Watch the mixture carefully during the last few minutes and stir thoroughly to prevent the mixture from burning.
Immediately stir in the chopped nuts, then carefully pour the hot toffee into the center of the greased baking sheet. With a silicone or metal spatula, smooth the toffee flat until it’s about ½-inch thick.
Let the toffee cool for a minute or two, then sprinkle the chopped chocolate (or chocolate chips) over the surface of the toffee. When the chocolate has melted (about 4 to 5 minutes), spread it evenly across the toffee with the spatula.
Let cool for another 10 minutes or so, then dust the chocolate with the coarse sea salt. (Sprinkle just a bit at first; if the salt melts into the chocolate immediately, wait another few minutes. The salt should stick to the chocolate without vanishing.)
Place the tray of toffee in the freezer and freeze until the chocolate layer is firm, about 30 minutes. Remove from freezer and break toffee into pieces. Layer between sheets of parchment or waxed paper and store in an airtight container at room temperature; the toffee will keep for about two weeks.