Recipe by Sarah Phillips © 2003 Sarah Phillips CraftyBaking.com
This recipe makes a salted toffee, studded with toasted almonds, and then coated in chocolate, sprinkled with a light coating of fleur de sel and/or ground cocoa nibs, with more toasted almonds sprinkled on top. I met David Lebovitz a long time ago, and I have adapted this recipe from him. About this particular one he writes: "I like to add a sprinkle of fleur de sel, French salt, which gives it a pleasant salty edge...A few cocoa nibs, available from ScharffenBerger and Dagoba Brands, are really good too. They add a good crackly crunch of chocolate."
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