Cacao nib and pumpkin seed toffee recipe

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  • Yield: 16 Servings
  • Total Time: 1 Hour 30 Minutes

Ingredients

  • 55 Club crackers
  • Nonstick cooking spray
  • 1½ cups granulated sugar
  • 1½ cups (3 sticks) unsalted butter
  • 2 tablespoons cane sugar syrup
  • 8 ounces bittersweet chocolate, chopped
  • 1 cup roasted salted pumpkin seeds (pepitas)
  • ½ cup cacao nibs
How to Make It
  1. Arrange the crackers in a single layer on a baking sheet coated with cooking spray. Break them to fit if necessary.
  2. Stir the sugar, butter, and syrup in a large saucepan over medium-low heat until the sugar is melted. Cook without stirring until it starts to brown around the edge. Simmer until a candy thermometer registers 300°F. Spread carefully over the crackers in an even layer; let cool for 2 minutes.
  3. Sprinkle the chocolate over the toffee and spread evenly with a spatula. Sprinkle the pumpkin seeds and cacao nibs evenly over the chocolate.
  4. Freeze the toffee until set, about 15 minutes. Invert onto a work surface and break into large shards.
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