Who Mrs Lindgren is, I actually don’t know. I got this recipe from a Taste magazine a long time ago and I can’t remember what the story behind it was. I’ve changed the title slightly as it is meant to be a salted almond toffee, but obviously you can use any nuts you like. In this case, I had a bag of macadamia nuts to use (thanks Mum!).
I used a slightly bigger pan than the one stated in the recipe as I wanted my toffee to be a bit thinner. I’ve found that if you cook the toffee for a bit longer than the recipe states, it ends up being a bit more brittle like (rather than a chewy toffee) which I prefer. I also like to store it in the fridge as it makes the toffee a bit crunchy.
Luckily this makes a big batch as it is definitely an addictive sweet treat. Thanks Mrs Lindgren!
Mrs Lindgren’s salted nut toffee
1 C sugar
1 tsp vanilla extract
3 Tbsp water
2 x 100g bars of good quality dark chocolate (70% cocoa for instance)
3/4 C salted, roasted nuts, roughly chopped
Grease and line a 22cm square tin.
Place the first 4 ingredients in a pot and cook over medium heat for about 10 (-20) minutes until caramelised, stirring all the time.
Pour the toffee into the prepared tin.
Break the chocolate bars in half lengthways and place on top of the hot toffee. Use a knife to spread them over the entire toffee as they melt.
Sprinkle with salted nuts and place in the fridge to chill.
Break into shards and enjoy.