Mocha & Roasted Pecan Toffee

Prep time: 10 mins 

Cooking time: 20 mins approx.

Ingredients:

225g butter 

100g light brown sugar 

110g white sugar

1.5 tsp. black treacle 

1/4 tsp. sea salt 

3 tsp. instant coffee, mixed with 2tsp of water

180g dark or milk chocolate or a mix 

70g pecans 

oil for roasting 

Method:

• Preheat oven to 180°C. 

• Place pecans in small baking tray. Toss in a little oil and sea salt. Roast for 8-10 minutes, turning after 5 to ensure they don’t burn. Remove from oven, cool and roughly chop nuts. 

• Meanwhile, line a small baking sheet 23 x 32cm with greaseproof paper and chop the chocolate into small chunks.

• In a medium saucepan, heat both sugars, butter, treacle, salt and instant coffee mix on a medium heat for 3-5 minutes. Whisking occasionally until bubbling. 

• Cook mixture for further few minutes until it reaches 120°C. Then whisk continuously until mixture reaches 150°C; this should take approx. a further 10-12 minutes. 

• Remove from heat, immediately pour into prepared tray and smooth over using a spatuala.

• Sprinkle the chocolate chunks on top of the hot toffee. Leave for a minute or so to melt, then spread using spatula to form chocolate layer on top of the toffee. If using a mix of milk & dark chocolate, can marble together using a fork.

• Sprinkle nuts on top of chocolate, and leave to cool. Slice up and enjoy!