Notes:
The toffee gets studded with crushed salted pretzels. To crush the pretzels, put them in a zip-top bag and seal, then use a rolling pin or other heavy object to crush them.
While this toffee was created to go with the Vanilla Caramel Budino, it’s a delicious treat in its own right. Offer up some shards as a finishing treat to a casual dinner, or crush it up and mix into your favorite ice cream.
Ingredients:
8 oz unsalted butter, cut into pieces
1 cup sugar
1/4 cup water
1 tsp vanilla extract
1/2 tsp kosher salt
8 oz dark chocolate (about 1½ cups chopped), melted
1 handful pretzels, crushed finely with some larger pieces remaining
Procedure:
Line a sided baking sheet with a silicone nonstick baking mat. Melt the butter in a medium saucepan fitted with a candy/frying thermometer. Add the sugar, water, vanilla extract, and salt. Stir constantly over high heat with a wooden spoon. As the mixture cooks, it will bubble and spurt. Keep cooking and stirring until the mixture reaches 295°F, about 8 minutes. Immediately and carefully pour the toffee onto the silicone baking mat and spread thinly with an offset spatula. Let the toffee cool to room temperature then spread a thin coating of melted chocolate over it. While the chocolate is still warm, sprinkle the crushed pretzels over
the chocolate. Refrigerate for at least 3 hours before using, then either snap off irregular-shaped pieces of toffee for serving or transfer to a cutting board and use a chef’s knife to cut squares or other shapes. The toffee will keep for a week or so in the refrigerator.
Recipe Author: Scarpetta/Scott Conant
Original Photograph By: Scarpetta/Scott Conant
Photograph Retouched By: Recipe Spy
Restaurant: Scarpetta, 355 W 14th St New York, NY
Source: http://www.scottconant.com/uploads/media_items/scarpetta-magazine-f11.original.pdf