Chocolate-Covered Nutty Sponge Toffee
Ingredients
- 1-1/4 cups (300 mL) granulated sugar
- 1/3 cup (75 mL) light (clear or golden) corn syrup
- 3 tbsp (45 mL) water
- 1/3 cup (75 mL) finely chopped unsalted roasted peanuts
- 2 tbsp (30 mL) toasted sesame seeds
- 1 tsp (5 mL) baking soda
- 1 tsp (5 mL) vanilla
- 8 oz (250 g) semisweet or bittersweet chocolate
Preparation
Grease and line 8-inch/20 cm square cake pan with parchment paper; set aside.
In saucepan, stir together sugar, corn syrup and water over medium heat; simmer until mixture reaches hard-crack stage (when small spoonful dropped into cold water becomes hard and brittle like glass, not sticky) or temperature on candy thermometer reaches 300F/150C. Stir in peanuts and sesame seeds. Remove from heat and stir in baking soda and vanilla. Pour into cake pan; let cool.
Remove sponge toffee from pan. Tap with knife to break into 1-1/2- to 2-inch/4 to 5 cm irregularly shaped pieces. Chop half of the chocolate; grate the remaining chocolate. In small heatproof bowl set over saucepan of hot, not boiling, water, melt chopped chocolate, stirring occasionally until chocolate feels sticky when tested between forefinger and thumb, 2 to 3 minutes. Remove from heat; stir in grated chocolate until melted.
Using fork, dip toffee pieces into chocolate to coat. Let cool on rack.
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