Chocolate Walnut Toffee Kisses Recipe
1 C. walnuts
8 oz. good quality bittersweet (not semisweet) chocolate, coarsely chopped
1/2 C. toffee bits for baking (see note)
Spread the nuts in an even layer on a baking sheet and bake on a rack at the center position at 350 degrees until lightly browned, about 5 minutes. Remove and cool to room temperature.
Line a large baking sheet with aluminum foil and set aside.
Place the chocolate in the top of a double boiler or in a heat-proof bowl set over (but not touching) simmering water in a saucepan. Stir constantly with a wooden spoon until the chocolate is melted and smooth, 2 to 3 minutes. Remove the pan or bowl from the water.
Coarsely chop the cooled nuts and stir into the melted chocolate. Then stir in the toffee bits.
Using two teaspoons, scoop a generous teaspoon of the chocolate mixture into one, and with the other slide this mixture into a mound onto the foil-lined baking sheet. Continue in this way, leaving about a half-inch around each cluster. Use a rubber spatula to scrape down the chocolate from the sides of the pan or bowl during this process. You should get between 28 and 30 kisses.
Refrigerate the sheet of chocolate mounds, uncovered, until the chocolate has hardened and is no longer shiny, 30 to 45 minutes or more. When firm, transfer the candies to an airtight container and store in the refrigerator.
Chocolate Walnut Toffee Kisses can be stored in the refrigerator for 2 weeks. These candies also can be kept in an airtight container at cool room temperature for two to three days; however, they retain a more attractive appearance and will keep longer when refrigerated.
Note: Hershey's Skor English Toffee bits work well in this recipe. They usually can be found in the baking section at the supermarket.
Yield: approximately 28 to 30 candies.
Recipe From Razzle Dazzle Recipes