Tuesdays with Dorie BCM: Chocolate-Covered Toffee Breakups
November 10, 2015 at 12:01 am | Posted in BCM, candy, groups, sweet things, tuesdays with dorie | 15 CommentsTags: candy
Halloween may have come and gone, but that day’s just the kick-off to candy season, if you ask me. Now we’re done with the store-bought candy bars and lollies and can move on to some homemade treats, like these Chocolate-Covered Toffee Breakups. I’ve made caramels and brittles before, but this is the first time I’ve made my own toffee. It was super simple, but I do think you need a good thermometer for candy making. I didn’t bother with the buttered parchment setup and flipping the toffee back and forth on cutting boards. I just lined my baking sheet with a Silpat and I was easily able to lift and flip the cooled toffee. In fact, I did all the work just on that one sheet. I also didn’t bother with stirring my nuts into the toffee base before spreading it out. That was totally a brain fart…I just forgot. The plus side to that was that my toffee was extremely easy to spread nice and thin. Thinking of my upcoming trip to Sydney (which I will actually be in the middle of by the time this posts), I used macadamia nuts and a flaky Aussie finishing salt to top the chocolate-coated toffee. I coated the bottom with dark chocolate as well, but let off the salt and nuts so it would sit flat. It broke easily by hand into nice, clean shards.
There’s something very pleasing about the crunch of toffee. I like it more than brittle. These make a great little after dinner nibble, ice cream sundae topping or homemade gift. For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
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a whisk and a spoon 
Macadamia nuts! OMG that would make my mouth dance with happiness! How did it taste? Yummy, I bet!
Comment by Margaret @approachingfood— November 10, 2015 #
My will is weak in front of such treats! Looks delicious.
Comment by reggiorif— November 10, 2015 #
They looks so tasty! So dissapointed I didn’t get to bake along this week, time just got away with me.
Katie xoxo
Katiecakes
Comment by Katie— November 10, 2015 #
This was good, and i like your macadamia finishing touch. I used your P&Q tips to good effect. Enjoy Sydney.
Comment by Cakelaw— November 10, 2015 #
So pretty (and dangerously good!). Enjoy your time in my home country!!
Comment by Mardi (eat. live. travel. write.)— November 10, 2015 #
Great choice of additions. I am sure it was amazing! Hope you are having a great trip!
Comment by Nicole @ The 2nd 35 Years— November 10, 2015 #
Looks so moreish!! The perfect pick me up snack!
Comment by missemzyy— November 10, 2015 #
Oh man, I love this idea! Think it will be perfect for my holiday brunch I’m hosting next month! yum 🙂
Comment by Aub— November 10, 2015 #
I think these would make a wonderful holiday gift. Put them in a pretty tin and give them away. Or..eat them all which what I might actually do. We’ll see how it goes.
Comment by Danielle on the Go— November 10, 2015 #
These would be fantastic with macadamia nuts. Enjoy your trip.
Comment by Zosia— November 10, 2015 #
Macadamia nuts sound really yummy and look great too. Now you’ve got me thinking about other nuts too… Hmm. Your toffee looks delicious.
Comment by Summer— November 10, 2015 #
I am going to have to look up the difference between toffee and brittle. I had a bunch of crumbs left after chopping my toffee into pieces. I told my husband that those pieces would be really good in a shake, but they never made there:) Hope you have a great trip to Sydney!
Comment by Diane Zwang— November 11, 2015 #
These would make wonderful holiday treats. Your toffee looks so perfectly
arranged with the chocolate and nuts.
Comment by Nana— November 12, 2015 #
Your breakups look amazing! I love the taste and texture of macadamia nuts! Great call!
Comment by Busy Oven— November 17, 2015 #
Thank you for your sharing, it looks yummy
Comment by ministrage— November 25, 2015 #