NumNum Gimme Some

I was noshing on dark chocolate-covered toffee with pumpkin seeds and sea salt at a restaurant about a month ago and thought it would be a great holiday snack (or nice home-made gift?), so I decided to write a post about it.  I was going to try to create my own recipe, which would have read like this:

Melt dark chocolate.  Dip toffee in said dark chocolate.  Sprinkle pumpkin seeds and sea salt on top.

Helpful, right?  But then I found the actual recipe, which may or may not be a little better.  Just a little. Maybe.


6 oz. (1 1/2 sticks) butter
1 cup sugar
2 tbsp. water
1/2 tsp. table salt
1 tsp. vanilla extract
about 6 oz. semisweet chocolate (works best if tempered)
1 cup pumpkin seeds, toasted
sea salt to taste


Stir butter, sugar, and water over low heat to dissolve sugar. Raise heat to medium and stir constantly. Cook until a beautiful toffee color (candy thermometer should read about 295 degrees F).

Add salt and vanilla extract, carefully; the toffee sputters. Pour onto one lightly buttered sheet of parchment paper. Allow to cool.

Wipe off excess oil from the surface of the toffee with a paper towel (the excess butter fat may keep the chocolate from adhering properly).

Spread tempered chocolate over completely cooled toffee.

Sprinkle with toasted pumpkin seeds and sea salt while chocolate is still tacky (so that the seeds and salt can adhere).

Break toffee into desired-size pieces.

Read more: Chocolate-Covered Toffee With Pumpkin Seeds and Sea Salt – Desserts: All – New York Magazine

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