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  whisky-toffee

 

 

 

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 Aberlour a'bunadh Notes

 

 

 

 

 

 

 

Scotch Toffee

Toffee lovers will swoon when they taste our spirited version of this classic confection.  Replacing the normal vanilla flavoring with your favorite scotch to give this classic a suprising richness and depth of flavor. 

 

ingredients

1 cup of roasted nuts (cashews, pecans, hazelnuts or combine your favorites) 

1/4 cup of Aberlour a'bunadh scotch or other non-peaty favorite

1 cup brown or white granulated sugar

1 cup quality unsalted butter

1 bar of quality chocolate (2.5 - 3.2 oz.) for topping

Additional chopped nuts for topping

preparation

 

 

1.  Brown the nuts in a 400 degree F oven until lightly toasted and set aside to cool. (I used cashews and pecans.) 

 

2.  Line a baking sheet with foil making sure it lays up over the side for easy removal.  Lightly spray the foil with a non-stick baking spray.

 

3.  Have your whisky and sugar measured out and ready to go.  Cut the butter into small chunks to aid melting. Spread your nuts onto the prepared baking sheet.

 

4.  In a heavy saucepan, over medium heat, melt the butter and completely combine whisky and sugar. Increase heat and bring mixture to a rolling boil while stirring constantly.  Mixture must reach the hard crack stage (300-310 degrees F).  If you do not have a candy thermometer, drop some syrup into water and see if it forms brittle threads.  This should occur within 5 to 6 minutes of boiling.

 

5.  Remove from heat and carefull pour

syrup over the nuts, starting at one end.  You may have to fold some of the nuts back into the mixture where they have been pushed aside.  Do not touch the syrup, as it is very hot. If it does not fill the entire pan, just square it off where it naturally ends.

 

6. Put aside and let toffee cool completely before topping with the chocolate.

 

7.  When ready, break up the chocolate bar to facilitate melting.  Melt over a double broiler or in the microwave and spread evenly over the toffee. Immediately sprinkle the additional chopped nuts and press them down lightly with a spatual.

 

8.  Cool chocolate completely before breaking into smaller pieces and serve in decorative container.

 

 
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