Treacle Toffee with Toasted Hazelnuts and Sea Salt

INGREDIENTS

• 1/2 cup salted butter (use high quality butter with low water content)

• 1 cup granulated sugar

• 1 cup dark brown sugar

• 1/4 cup heavy cream

• 1/4 tsp cream of tartar

• 2 Tbsp dark molasses

•  1 tsp pure vanilla extract

• 3/4 cup toasted hazelnuts, chopped

• 1/3 tsp flaked sea salt

INSTRUCTIONS

1. Grease a 8 x 8 inch pan and line with parchment paper. Leave some paper sticking up over the sides for easy removal from the pan later.

2. On medium-high heat, melt butter, sugars, heavy cream, cream of tartar, and molasses in a sturdy pot. Preferably treated cast iron.

3. Stir lightly until combined. Don’t splash up against the side of the pot.

4. Boil mixture until a candy thermometer reads 240 degrees… and yes you need a candy thermometer for this recipe *eye roll*

5. Remove from heat and stir in vanilla.

6. Let cool for 5 minutes and then transfer to a mixing bowl.

7. Beat mixture for 15-20 minutes, until it is lighter in color and loses its shine. It should be very thick.

8. Stir in 1/2 of the toasted hazelnuts.

9. Pour mixture into lined pan and smooth with a spatula

10. Sprinkle with remaining hazelnuts and sea salt (just a little!)

11. Cool completely. Remove from pan and cut into little squares.