Chocolate Toffee Crunch

Ingredients

• 454g butter.
• 454gsugar.
• 90 mlwater.
• 3 tspsalt.
• 3 tspvanilla extract (or another extract).
• 700g tempered chocolate.
• 450g toasted nuts/dried fruit.

Method

1. In asaucepancombine butter, sugar, water, and one tsp of salt. Bring to a boil, stirring constantly.
2. Cook over moderate heat to 146C/298F, continuing to stir constantly.
3. Remove from heat and add vanilla extract.
4. Pour on full-sizesilicone mat or parchment paper. Spread to the edges quickly before the toffee sets with an offset spatula or pastry knife.
5. Allow to coolcompletely. Blot with towel to remove any excess oil.
6. Spread half of the tempered chocolate evenly on one side. Sprinkle with toasted nuts or dried fruit. Add two tsp salt to the chocolate immediately.
7. When chocolate sets, carefully flip and repeat on the other side. When set, break into pieces.
8. Store away from heat, moisture and humidity at room temperature.