I cannot imagine the Christmas holidays without making my grandmother’s toffee. Unfortunately for the past few months, nuts and I do not agree. I did make a few batches to give out to clients and then I decided it was time for me to be able to enjoy some as well. Hence this quick and easy recipe for Nut-Free Toffee was born.
Toffee cannot go without some crunch along with every bite. I tried using some dried fruit but the end result was not the crunch I was looking for. Then I stumbled upon some nibs in the pantry. It was a Christmas miracle as now I can enjoy some toffee that is almost like my grandmother’s but still is equally as good. The nibs add not only a bit of crunch but also extra chocolatey flavor.
- 3/4 cup cocoa nibs
- 1 cup brown sugar – I use light or dark
- 2 tablespoons water
- 1 1/2 sticks (3/4 cup) unsalted butter
- 1/2 cup finely chopped chocolate – I use dark
- Butter a 9″ x 9″ pan.
- Sprinkle half of the nibs over the bottom.
- Place the brown sugar in a heavy-bottomed saucepan, gently heat over medium-low heat for 2 minutes. Stir often to prevent burning.
- Add the water and water, stir and cook over medium-low heat until light brown, bubbly and the temperature reaches 285 degrees.
- Pour over the nibs in the buttered pan.
- Sprinkle the remaining nibs over the top along with the finely chopped chocolate.
- Break into pieces.