Ingredients
1 c. chopped pecans, or other nuts
1/2 c. chopped 72% dark chocolate, ~3 oz.
1/4 c. raw sugar
1/4 c. butter
1 t. vanilla extract
pinch of salt
sprinkle of sea salt, to taste
enough butter or sunflower seed oil to grease the foil
Directions
Line 9 x 9" glass baking dish with foil and rub with butter or sunflower seed oil. Sprinkle nuts in the pan and set aside.
In a small saucepan over medium-low heat, melt butter, sugar, vanilla, and salt. Bring to a boil and lest bubble for 6 minutes, stirring occasionally, until caramel is a deep golden-brown, or a peanut butter color.
Pour caramel over nuts and quickly stir nuts and caramel together, spreading out to an even layer with a silicone spatula. Sprinkle chopped chocolate on top, and place dish under a broiler on high for 1-2 minutes, or until chocolate is melted. (Watch it closely!)
Spread melted chocolate evenly over toffee with the same spatula. Let harden for three hours on the counter. Cut into 64 1" squares and store in an airtight container.
Nutrition Facts
| Servings 64.0 | |
| Amount Per Serving | |
| calories 29 | |
| % Daily Value * | |
| Total Fat 2 g | 4 % |
| Saturated Fat 1 g | 3 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 2 mg | 1 % |
| Sodium 14 mg | 1 % |
| Potassium 7 mg | 0 % |
| Total Carbohydrate 2 g | 1 % |
| Dietary Fiber 0 g | 0 % |
| Sugars 1 g | |
| Protein 0 g | 1 % |
| Vitamin A | 1 % |
| Vitamin C | 0 % |
| Calcium | 0 % |
| Iron | 0 % |
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