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Recipe of: © Monsieur Cuisine

Christmas toffees with walnuts and almonds

MC plus
45 slices
Average difficulty
Ready in: 3:15 h
Preparation time: 15 min.
Created on: 17.11.2016
Last changes: 14.02.2018
  • 100 g shelled walnuts
  • 125 g sugar
  • 3 tbsp honey
  • 1 tbsp milk
  • 150 g slivered almonds
  • 1 tbsp candied orange peel, finely chopped
  • 1 tbsp raisins
  • 200 g dark cooking chocolate

PLUS:

  • oil, for greasing the baking tray

Nutrients

Per slice:

  • calorific value
    297 kj / 71 kcal
  • protein: 1 g
  • carbohydrates: 6 g
  • fat: 4 g
Instruction
Preparation time
15 min.
Ready in
3:15 h
  1. Grease a baking tray with cooking oil.
  2. Put the shelled walnuts in the blender jug and process for 6 seconds/speed setting 8. Transfer them to a bowl and wipe the blender jug clean.
  3. Put the sugar, 2 tablespoons of honey and the milk into the blender jug and melt for 8 minutes/110 °C/speed setting 2, keeping an eye on it. If the sugar has not yet melted completely, continue the process for 2 more minutes. Mix in the remaining ingredients using the reverse button/1 minute 30 seconds/speed setting 3.
  4. Turn the soft mixture onto the baking tray and roll it to about 1 cm thick. Leave to cool slightly. When the mixture has set, cut it into 2-cm pieces and leave to cool down completely. You could also use a Christmas-themed pastry cutter, e.g. stars or Christmas trees, to make slightly larger seasonal toffees, or shape them by hand in any way you like.
  5. Clean the blender jug, add the broken-up cooking chocolate and process for 12 seconds/speed setting 8. Then melt for 4 minutes/50 °C/speed setting 1. Using a piping bag (or greaseproof paper cornet with the tip snipped off), decorate the toffees with the melted chocolate and leave to set. If you like, wrap the toffees individually in colourful foil when they are ready.

TIP:

Add some ground spices to the almonds and walnuts, e.g. ½ teaspoon of gingerbread spice or ½ teaspoon of ground cinnamon. While the mixture is still quite soft, press half a blanched almond into each toffee.

Finished!

Bon appétit with Monsieur Cuisine

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