Recipe of the Month: Chocolate Toffee

In recognition of National Candy Day November 4, 2019, we bring to you…


  • 1 ¼ cup (2 ½ sticks) of butter
  • 1 ¼ cup granulated sugar
  • ½ tsp of vanilla extract
  • Pinch of kosher salt
  • 2 cups semi sweet chocolate chips
  • ½ cup toasted chopped almonds
  • ½ cup toasted chopped pecans
  • Flaky sea salt for garnish


Line a baking sheet with parchment paper. In a sauce pan over medium heat, combine butter, sugar, vanilla and salt. Let butter melt and sugar dissolve, bring to a boil, then cook stirring constantly with a whisk so the butter and sugar don’t separate, until the mixture turns a dark amber – usually takes 10 to 15 minutes. You can attach a candy thermometer, ensure temp reaches 285.

Pour toffee mixture on prepared baking sheet and immediately top with chocolate chips, let sit 2 minutes so chocolate begins to melt. Spread chocolate to create a layer. Sprinkle all over with chopped nuts and sea salt.

Refrigerate to sit, cut or break into pieces and serve. You can use any nuts you choose – Be creative.

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