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Chocolate-Covered Toffee With Pumpkin Seeds and Sea Salt
Provided by: Chef Nancy Olson
Ingredients6 oz. (1 1/2 sticks) butter
1 cup sugar
2 tbsp. water
1/2 tsp. table salt
1 tsp. vanilla extract
about 6 oz. semisweet or milk chocolate (works best if tempered)
1 cup pumpkin seeds, toasted
sea salt to taste
InstructionsStir butter, sugar, and water over low heat to dissolve sugar. Raise heat to medium and stir constantly. Cook until a beautiful toffee color (candy thermometer should read about 295¢ªF).
Add salt and vanilla extract, carefully; the toffee sputters. Pour onto one lightly buttered sheet of parchment paper. Allow to cool.
Wipe off excess oil from the surface of the toffee with a paper towel (the excess butter fat may keep the chocolate from adhering properly).
Spread tempered chocolate over completely cooled toffee.
Sprinkle with toasted pumpkin seeds and sea salt while chocolate is still tacky (so that the seeds and salt can adhere).
Break toffee into desired-size pieces.(Published 2008)