Dark Chocolate Toffee-Nut Clusters {12 Weeks of Christmas Treats}

To contact us Click HERE




While in the Detroit area visiting relatives last week, Iwent on my first excursion to Trader Joe’s! Since we were traveling by plane only a couple days later, I couldreally only peruse the store instead of filling a cart to my heart’s delight.But since we needed road snacks, I did snag a bag of Dark Chocolate Nutty Bits.

Can we say delicious?  These yummy snacks boast a mixture of nutscoated in toffee, dipped in dark chocolate, and sprinkled with Fleur deSel.  You really can’t go wrong with thisone!
Since I do not see a TraderJoe’s coming to my area anytime in the foreseeable future, I decided to make myown version of the delightful treats as soon as I got home!  And since they are sweet, they are thisweek’s 12 Week’s of Christmas Treats!
I used a version of mypersonal Christmas favorite, Almond Roca, to coat the nuts. And while thesearen’t a traditional Christmas treat by any means, I think a package of thesealong with a bottle of Homemade Vanilla Extract is the perfect gift for all ofthose hard to buy for people!
Recipe Notes*I used Planter’s Deluxe Mixed Nuts in this recipe,containing cashews, almonds, brazil nuts, pecans, and pistachios*If using a glass top stove, be careful that no molten candycomes in contact with the glass top, as this can crack the glass.*Use a good quality dark chocolate.  I mixed 4 oz Semi Sweet Baker’s Chocolate(54% cacao) and 1 ½ oz Lindt Extra Dark Chocolate (85% cacao)*You don’t have to temper the chocolate, but the smooth,shiny chocolate does add a nice touch.

Dark Chocolate Toffee-Nut ClustersAn Amy’s Cooking AdventuresOriginal Recipe
2 cups mixed nuts (see recipenotes)4 oz, by weight, unsaltedbutter4 oz, by weight, granulatedsugar1 ½ tbsp water¼ tsp salt¼ tsp vanilla extract5-6 oz dark chocolate (seerecipe notes)Pinch of sea salt

Place the nuts in a small foodprocessor and pulse 3-4 times to coarsely chop the nuts.  Place the nuts into a large heat proof bowland set aside near the stove.
Line a large baking sheet withparchment paper or a silpat and place near the stove.
Place the butter into a smallsaucepan over medium heat to melt.
Once the butter is melted, addthe sugar, water, and salt and stir to combine. Clip a candy thermometer securely to the side of the pan, immersed inthe liquid, but not touching the bottom. Bring to a boil, stirring constantly.
Cook over medium to mediumhigh heat (this will vary from stove to stove). Stir the mixture gently until the candy thermometer reaches 298 degreesF.
Remove the pan from the heatand stir in the vanilla (it will sizzle a bit) until completely combined.
Drizzle the candy into thebowl of nuts, stirring to evenly coat the nuts. 
Moving quickly, before thecandy sets, pour the nut mixture onto the prepared pan.
Using a spoon or your fingers(careful this is still very hot!), separate the toffee coated nuts into bitesized pieces.  Cool completely.
Melt ¾ of the chocolate in adouble boiler, stirring until smooth. Remove the top bowl and stir in the remaining chocolate untilsmooth.  Set the chocolate aside to coolto 80 degrees F.  Return the top bowl tothe double boiler and heat the chocolate between 88 and 91 degrees (watchcarefully, this goes lightning fast!)
Remove the top bowl from thedouble boiler.  Dip the bottoms of thenut clusters into the tempered chocolate and set back onto the lined bakingsheet to set.  After each 3-4 dipped nutclusters, sprinkle lightly with sea salt (while the chocolate is still wet).
Allow the chocolate to set andstore in an airtight container.

Follow @amyscookingadveTweet