Toffee Nut Crunch

Toffee Nut Crunch

So, Toffee Nut Crunch… I’m gonna level with you right now, this is incredible. I mean, seriously, incredible. I have actually never made toffee before, I’ve made plenty of caramel, but for some reason, never toffee. This is the start of a genuine love affair. It’s SO easy to make, even if you don’t have a thermometer. And the flavour is amazing. They’re like sweet Pringles in that, once you start you just can’t stop!

Here is what you will need to make approx 6-8 servings.

  • 100g Roughly Chopped Walnuts
  • 225g Unsalted Butter
  • 200g Soft Light Brown Sugar
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 200g Milk (or Dark) Chocolate Chips *

Essential Equipment

  • 20 x 30cm (8 x 12″) Rectangular Baking Tin
  • Large (2 – 2.5 litre) Heavy Bottomed Saucepan
  • Thermometer (Helpful but not essential)

*Double check the chocolate as not all are gluten free

Firstly, line the base & sides of your tin with baking paper. It doesn’t have to be neat, just so the toffee doesn’t stick.

Take 60g of the chopped walnuts and scatter them over the lined baking tray. Set to one side.

Toffee Nut Crunch

Making the toffee should only take about 10 mins.

In a large heavy bottomed saucepan (if it’s too thin, your toffee may burn) add the butter, sugar, vanilla extract & salt. Place over a medium heat.

Toffee Nut Crunch

Stir occasionally until everything has dissolved.

Toffee Nut Crunch

It should come to the boil fairly quickly. Once boiling, you need to stir continuously until it’s done.

It will become quite thick and frothy. VERY gradually increase the heat to medium/high. Be careful, If you do this too quickly your mixture may split and become unusable.

Toffee Nut Crunch

Keep boiling and stirring (for about 5-7 mins) until it becomes a deep brown colour. If you have a thermometer you can double check, it needs to have reached 300°F/150°C to set hard.

Toffee Nut Crunch

Quickly pour over the prepared tray and smooth out as best as you can with the back of the wooden spoon.

Toffee Nut Crunch

Leave to cool for a couple of minutes then sprinkle all the chocolate chips over the top.

Toffee Nut Crunch

Leave for 1 or 2 minutes to melt, then spread out using the back of a spoon.

Toffee Nut Crunch

Sprinkle over the remaining 40g of chopped walnuts, press in the larger pieces so they don’t fall off when set.

Toffee Nut Crunch

Allow to cool at room temperature for 15-20 minutes before placing in the fridge to set completely. This will take about an hour.

When set, simply break it into pieces and serve. Store in the fridge in an airtight container & use within 1 week.

Toffee Nut Crunch

This would make a beautiful gift  for Christmas and Birthdays! As you can see, it really is quite simple to make. It doesn’t take very long at all but if you put them in cellophane bags tied with curling ribbon, they will look like you spent ages/a fortune making them! You will also have people begging you for the recipe. You need to try this!

I hope you enjoyed the post my lovelies, until next time.

Miss KitchenMason

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Hi, I’m Emma. Let me help you impress with delicious dishes using my easy recipes, step by step pics, tips & videos.