The Recipe:

Delight With Aurum Gilded Naked Sea Chocolate Toffee


By:  Liz  Steinberg  Food Blogger  February 5th, 2014

Dazzle your friends with this festive toffee, topped with your favorite dark chocolate and the salt of kings: NakedSea's Aurum, sparkling with 24-karat gold. Pistachios, one of the Middle East's most beloved nuts, add balance and depth to this decadent dessert.

You don't need a candy thermometer for this toffee, because it is made partially in the oven. However, an oven thermometer helps to make sure your oven is accurate and will help keep the toffee from burning.

Equipment that touches the toffee — namely, the baking dish — is preheated to keep from shocking the mixture, which could cause the butter to separate out. If your butter does separate from the sugar once poured into the pan, no worries; the hardened butter can be scraped off once the toffee is cold.

Aurum Gilded NakedSea Salt Chocolate Toffee Recipe

Ingredients:

  • 1 cup packed dark brown sugar
  • 1/2 cup butter, softened
  • 1/4 teaspoon vanilla
  • 1/4 cup pistachios, plus an extra 1 tablespoon for topping
  • 1/2 cup chocolate chips or your favorite dark chocolate
  • 1/2 teaspoon Aurum Naked Sea salt

Equipment: Saucepan, 9x13 inch baking dish (for thinner toffee, use a larger baking dish), sheet of parchment paper

Instructions:

  1. Preheat oven to 375 degrees Fahrenheit (190 Celsius). Put a 9x13 inch baking dish into the oven to preheat.
  2. Put the sugar and butter in a small saucepan on a medium flame. Heat, stirring regularly; the sugar and butter will begin to melt. Bring the mixture to a boil and let simmer gently for 2-3 minutes, stirring constantly, until butter and sugar fully incorporate into one another (the sugar will still be somewhat grainy). Stir in the vanilla.
  3. Working quickly, remove the pan from the oven, and place the parchment paper into it, being careful not to burn yourself on the hot pan. Scatter the pistachios in the pan. Pour the liquid sugar on top, shaking the pan slightly to distribute into a layer.
  4. Return the pan to the oven and let bake for about 15 minutes. The sugar should be visibly bubbling. If it starts to burn, turn down the heat.
  5. Turn off the oven and remove the pan. Scatter the chocolate on top of the toffee, and return to the oven for about a minute so that the chocolate melts. Use a spatula to spread the chocolate into a more-or-less even layer on top of the toffee. Scatter 1 tablespoon chopped pistachios on the chocolate layer -- you can make patterns with the pistachio, or put it on only part of the toffee. Sprinkle Aurum NakedSea salt on top.
  6. Let cool slowly to room temperature. Once cool, transfer the baking paper with the toffee to the freezer to harden for about 2 hours (depending what kind of chocolate you use, it may not harden at room temperature). Once the chocolate is hard, break the toffee into pieces.
  7. Store in the refrigerator.

Note: This recipe also works with: Moonstone NakedSea salt

 

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Liz Steinberg

Food Blogger

Liz Steinberg Liz is a writer and editor based in Tel Aviv, Israel. Her work has appeared in publications including Haaretz and The Forward. She writes about Israeli food and recipes on her personal blog, http://food.lizsteinberg.com.

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