Salted Dark Chocolate Toffee with Hazelnuts

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Recently as I was followng another Twitter rabbit-hole, I read a comment on a post that said basically that “salted carmel-chocolate-sweets” were over.  Quite frankly, I was slightly appalled by this statement.

When I was a kid in the Pacific Northwest, a special treat was to visit See’s Candies at the Vancouver Mall.  My order never changed – chocolate covered peanut clusters.  Why would I order such a seeming boring item, when there were myriad choices?  The reason was simple – they used salted peanuts and I loved the juxtaposition of sweet and salty.  It seemed that no one else was on to this winning combination because every other chocolate peanut cluster I tried used unsalted peanuts.  This was over 30 years ago, so my hat is off to See’s Candies for kick-starting my life-long obsession with anything sweet and salty.

In my book salted caramel-chocolate-sweets will never be over.  When I found a window of baking opportunity this weekend, I knew exactly what I wanted to make – toffee!  And I knew exactly how I wanted it to taste, rich with a dark chocolate layer and topped with toasted hazelnuts and salt.  My final result is something I will be making for years to come, regardless of what the food trendmakers have to say about salted chocolate!

This is a such a basic toffee recipe that I don’t actually use a written recipe so I am not sure where to give credit, but the final variation is just the way I like it.

 

 

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3 Responses to “Salted Dark Chocolate Toffee with Hazelnuts”

  1. Biz

    You had me at toffee! 😀 Hope you and your family have a wonderful Christmas!

  2. Anna

    Recently I tried a caramel dpiepd in chocolate with a bit of sea salt on top… soo delicious!!I didn’t know Lindt had a version of it. I’ll have to pick one up for my chocolate stash!

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