Pecan and Almond Chocolate Toffee

Would you like to know the story of how I become a food blogger?

A little over a year ago I was spending a few days in Disneyland and California Adventure with my family. Sure, I was thrilled about going on rides and meeting Minnie Mouse, but the biggest reason I was excited this year was because we would be there during the California Food and Wine Festival! 

A few months before, my dad signed my mom and I up for a cooking demonstration titled "Sweet Sundays" (my dad is great! Happy Fathers Day Dad!). The demonstration was put on by Matt Lewis and Renato Poliafito, owners of Baked Bakery in Brooklyn, New York. 

After a fabulous brunch the audience was educated and entertained by these two master-bakers as they showed how to make some of their most popular and favorite recipes. My favorite recipe they made that day was their peanut butter chocolate bars, which I will definitely blog about soon! 

After the demonstration I had to go right out and purchase their cookbook. I desperately wanted the recipes, but I also wanted their autographs. There is just something about getting a personalized autographed cookbook that makes it TEN TIMES better! 

While they were autographing my cookbook somehow the subject of my fascination with food came up (Ok, who are we kidding, I'm sure my mom blurted it out!). Anyway, they asked me what I wanted to do with a "food and nutrition in business" degree. I told them I had no clue, but I wouldn't change my major for anything, I LOVE FOOD!

Out of the blue one of them said "I think you should be a food blogger"! (Um, excuse me, is that even a real career?) He then proceeded to tell me about how food blogging was the new big thing in the food world (yes, this was even before Julie and Julia came out), and that there were a lot of great food blogs out there. 

Next, he wrote down the name of four of his favorite food blogs for me to go to (David Lebovitz, The Amateur Gourmet, Smitten Kitchen and Orangette). In fact, I still have that piece of paper!

Now, you would think that divine inspiration like that would prompt me to start blogging the moment my plane landed back down in Portland. Wrong, I waited almost nine months before I started my blog. But I haven't looked back since. 

This pecan almond chocolate toffee recipe was from their cookbook I purchased that day. I made it on a whim a few weeks ago to bring to a friend's birthday celebration. After one taste I knew it was a keeper recipe. This toffee tastes just like Almond Roca--only better! 

This recipe is a lot easier than most toffee recipes because you do not have to temper the chocolate. You just chop the chocolate and spread on top of the hot candy layer, and viola! it melts perfectly. I ended up only making a half-batch because I did not have enough pecans and almonds for a full batch, but trust me, you will want to make a full batch--and even then it will be gone too soon!

Pecan and Almond Chocolate Toffee

From Baked

1 cup sliced almonds

1 cup toasted pecans

1 cup (2 sticks) unsalted butter, cut into 1-inch pieces

1 cup sugar

5 ounces dark chocolate (60 to 72% cacao), coarsely chopped

4 ounces milk chocolate, coarsely chopped

Butter a 9 by 13 by 2 inch glass or metal baking pan (do not use nonstick spray)

In the bowl of a food processor, pulse the almonds until they are a fine powder. Place the powdered almonds in a small bowl and set aside. In the same food processor bowl, pulse the pecans for just 1 or 2 seconds, or until they are coarsely chopped by not powdered. Set aside.

Put the butter in a medium pan over low heat. When the butter is halfway melted, add the sugar and 1 tablespoon water and cook over low heat, stirring very gently with a silicone or rubber spatula, until completely combined. Clip a candy thermometer onto the side of the pan, turn the heat up to medium-high, and wait for the mixture to reach 300 degrees F., about 15 minutes. The mixture will start to bubble and turn brown. If the browning seems uneven, swirl the pan during the cooking process but do not stir.

Meanwhile, toss the dark and milk chocolate pieces together.

When the mixture reaches 300 degrees F., remove the pan from the heat and remove the candy thermometer. Stir in the pecan pieces and pour the mixture into the prepared pan. After the mixture has evened out in the pan, wait 1 minute, then sprinkle the chocolate pieces all over the toffee. Wait about 3 minutes for the chocolate to melt, then use an offset spatula to spread the chocolate into an even layer. Sprinkle the almond powder over the melted chocolate, then carefully put the whole pan in the freezer for about 30 minutes.

Remove the pan from the freezer and break the toffee into pieces with a sharp knife. Store the toffee, between layers of parchment, in an airtight container at room temperature.

The toffee will keep for up to 5 days.

Yield: 1 1/2 pounds