I have to admit that I almost didn’t have a recipe to share with you this week. Life gets busy, especially with the holidays, and I just didn’t get around to making the cake that I really wanted. However, I did have time to make this amazing Nutmeg Spiced Cake with Rum Buttercream and Cinnamon Spiced Toffee with chocolate covered cocoa nibs. It took me all of two hours, start to finish to make this dessert.
Yes, I made toffee just a few recipes ago with the Pumpkin Pie, but this is a different set of directions with no need for a candy thermometer.
I wanted to dress it up a bit, so I’ve added in some cinnamon and some chocolate covered cocoa nibs. I was looking for just the cocoa nibs, but didn’t have any luck here in West Virginia. Thankfully, I did have a small container of the chocolate covered nibs and decided to use that instead.
I also didn’t thin this too much and I liked that this toffee was a bit thicker.
I’ve been snacking on the extra toffee! I know I’d love to get a gift bag of these.
- 1 C sugar
- 1/4 C water
- 2 Tbsp butter
- dash of cinnamon
- 1/4 C chocolate covered cocoa nibs (plain nibs if you can find them)
- pinch of salt
- Prepare a cookie sheet with a parchment paper. Spread some butter over paper or spray it with cooking spray.
- Put the sugar into a heavy bottomed pot and pour in the water. Mix the water into the sugar to coat all of it. Turn the heat on to high and leave the pan alone. Do not stir it or mix it. Let the mixture come to a boil then wait for it to start turning light brown. Now, stir it so it’s evenly heated.
- As soon as it turns amber, turn off the heat and mix in the butter and cinnamon. It will bubble and foam, just stir it until it lessens.
- Pour onto the cookie sheet and sprinkle on the cocoa nibs. Tilt the pan back and forth to spread the toffee and coat the candy.
- Leave it to harden and cool for 45 minutes. Break apart and enjoy.