Yield: 12-15 pieces
Time (Start to Finish): 30 min
Ingredients:
1 stick butter
¾ cup sugar
2 Tbsp water
1 Tbsp dark corn syrup (light is fine)
1 cup chopped walnuts
3 tsp ground ginger
small pinch salt
8-10 oz GOOD dark chocolate, chopped up
Directions:
1. Take a cookie sheet and spray it with cooking spray or grease it
2. Sprinkle the walnuts on top in a circle covering about half the cookie sheet, but right in the center (you are going to be pouring the caramel on top of it) make sure they are close together
3. Chop up the chocolate and sprinkle all over the top of the nuts
4. In a saucepot, melt the butter in med heat
5. Add the sugar, corn syrup and water and bring to a boil over med, stirring gently until the mixture turns a nice brown color. It should take about 15 min, and get it to the brown you would like, a nice toffee brown
6. Remove from the heat, stir in the ginger and the salt and immediately pour over the chocolate/nuts. Do not wait on this, it must be done right away
7. Let cool, or, like I did, stick in the freezer until the chocolate hardens
8. Break into pieces and serve
Rating: 4.5 strawberries
Notes: This came out of nowhere. I picked up my dear friend Lavinia from the airport and she had brought me a dark Brooklyn chocolate bar and hoped I would make something with it for my blog. I couldn’t think of what to make and while I was sleeping, I realized I had everything to make toffee in the kitchen. The ginger came out of my need to make it special and I saw the bottle. What a PERFECT choice!! It is such a great surprise when you bite in and all of a sudden taste the ginger after flavor!! Thanks Lavinia for this amazing inspiration!!! Get yourself some good chocolate for this, and no need to toast the nuts unless you want an extra touch of flavor…2 more days guys!!! Tomorrow is the end! Today is checked off the list and it is nothing but smooth sailing! How nervous am I!!!!!
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