Two Faced Toffee

I usually make toffees round about Christmas time or the Persian New Year holidays, but I can’t think of any celebration in which a sweet treat like this Two Faced toffee is not welcome, to remind your nearest and dearest how sweet like can be. Two Faced Toffee began as a joke, as hopefully I don’t have any two faced friends, but the name stuck. Essentially it is a nutty toffee, coated with White Chocolate on one side and Dark Chocolate on the other.

This sensational toffee is a combination of butter sugar chocolates and nuts of your choice. Caramel Chocolates and Nuts is pretty hard to beat in my book. And yes, it is far from healthy, but we deserve a sweet treat now and again, don’t you think?

It is quite easy to make, all you do is stir and pour, but you do need a sugar thermometer. I would not attempt this without one, but if you’re experienced at making toffee, then I guess it’s okay. Myself, I could not tell, the various stages of melting sugar by sight only.

What you need to make Two Faced Toffee

• Caster Sugar,Butter,White and Dark Chocolate Buttons. I use buttons for convenience but you can opt to use any other type of block Chocolate. If you don’t like dark Chocolate , use the Milk Chocolate variety.
• Roasted Nuts to use – Almonds, Peanuts, Walnuts, Pecans and Pistachios which contrasts nicely with the White Chocolate layer. If you are using peanuts, you can leave them whole, but you need to coarsely chop the bigger nuts.
• Sugar Thermometer to determine the ”crack stage” and a baking pan large enough to set the toffee in.
  

Easy does it…

• Line a baking tin 20x20cm with baking paper and spread the nuts in an even layer.
• In a heavy bottomed saucepan, melt the butter and sugar together on medium high heat, while stirring now and again.
• Continue cooking and stirring until the thermometer reads 300C°, which is the ”hard crack” stage. This process takes about 10-15 minutes, to reach that dark golden colour.Remove from heat and pour toffee into the prepared pan with nuts.
• Place the dark chocolate buttons on top and let it soften a little bit, then spread evenly on top of the toffee. Sprinkle extra chopped nuts all over the melted chocolate while not yet set, so the nuts adhere to the chocolate. Set aside in the fridge for an hour to set.
• When the dark chocolate topping is set, flip the toffee over so the chocolate is on the bottom and the toffee is on the top. Peel off the baking paper that was used to line the baking pan.

• Melt the white chocolate in 30 second burst in the microwave until melted. Stir until smooth. Spread the white chocolate on top of the toffee and sprinkle chopped pistachios straight away, while the white chocolate is still not set. Set aside to firm up, then portion into pieces with a sharp knife. Will last for weeks in in a covered container in the fridge. And you know the smaller pieces that break apart when you portion the toffee? Don’t throw them out! They are great sprinkled on ice cream.
• These makes wonderful edible gifts for any foodie that you know. And while you’re here, another edible gift idea in Fruit Cake Biscotti.
  
• If you do make this Two Faced Toffee, let me know what you think via the comments section below. I would love to hear from you.

Two Faced Toffee

Recipe by acmowlai

0.0 from 0 votes

Course: Desserts/Sweets, Holidays

Servings

15

servings

Prep time

10

minutes

Cooking time

30

minutes

Nutty Toffee Sandwiched between White and Dark Chocolate

Ingredients

• 1 cup Caster Sugar

• 200g Butter

• 1 cup roasted Nuts of your Choice like Peanuts, Almonds or Pecans

• 1 teaspoon Vanilla Extract

• 1 cup White Chocolate Buttons

• 1 cup Dark Chocolate Buttons

• 10g Pistachio coarsely chopped

Directions

• Place butter and caster sugar in a heavy bottomed saucepan. Heat on medium until butter melts, stirring frequently.
  
• Line a 20x20cm pan with baking paper. Reserve about 10g of the nuts for topping.If using larger nuts like pecans and walnuts, chop them coarsely. Peanuts can be left whole. Place the rest of the nuts evenly on top of the baking paper. Set aside.
• Continue cooking the butter sugar mix until candy thermometer reads 300°C (hard crack stage) or until dark golden, about 10 to 15 minutes, Remove from heat and stir in vanilla extract.
• Pour toffee into prepared pan, covering the nuts. Set aside for 5 minutes, then sprinkle the dark chocolate buttons on the surface. Set aside for 5 minutes to allow the chocolate to melt slightly. Use a small offset spatula or back of a spoon to smooth the chocolate. Sprinkle with the reserved crushed nuts. Set aside in the fridge for an hour.
• Remove toffee from the fridge and flip it to the other side, so the chocolate coated side is now on the bottom and the uncoated side is on the top.Remove the baking paper lining.
• Melt the white chocolate. Microwave on high in 30 seconds bursts, stirring until chocolate is melted. Stir chocolate until smooth, then pour on top of the toffee. Quickly spread the white chocolate topping so the surface of the toffee is evenly coated. Sprinkle chopped pistachios all over the white chocolate. Set aside until the chocolate has firmed up.
  
• Break into serving pieces and store in a covered container.

Notes

• Australian measurement standards used through out. Toffee will keep in an airtight container in the fridge for a few weeks.