WALNUT TOFFEE TRIANGLES

WALNUT TOFFEE TRIANGLES image

Yield 48 triangles

Number Of Ingredients 8

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Ingredients

1 cup toasted walnuts
1/2 pound unsalted butter at room temperature
1-1/4 cups tightly packed dark brown sugar
2 large egg yolks
1 teaspoon pure vanilla extract
2-1/4 cups all purpose flour
1/2 tespoon salt
1 pound semisweet chocolate chopped into 1/4-inch pieces

Steps:

Preheat the oven to 350F. Toast the walnuts on a baking sheet in the preheated oven for 6 minutes. Cool the nuts to room temperature. Process the walnuts in a food processor fitted with a metal blade until finely chopped, about 8 to 10 seconds. Set aside until needed. Place the butter and sugar in a 7-quart bowl. use a rubber spatula to mix the ingredients together until well blended. Add the egg yolks and vanilla extract and combine until incorporated. Add the flour and salt and blend together until the mixture is smooth and thoroughly combined. Transf the mixture to 9x13 nonstick baking pan. use your fingertips to press the mixture (the dough is not sticky) onto the bottom of the pan and into the corners and sides, creating an even layer. Place the pan on the center rack of the preheated oven and bake for 20 minutes, until light golden brown. Remove it from the oven and immediatley sprinkle the chopped semisweet chocolate over the hot toffee. Allow to stand for 5 minutes. Use a cake spatula to spread the melted chocolate in a silky smooth and even layer. Sprinkle the chopped walnuts over the melted chocolate in an even layer. Allow to cool to room temperature for 30 minutes before cutting. Use a serrated knife with rounded tip to cut the Walnut toffee into 24 2-inch squares, then cut each square in half diagonally to form traingles. For a clean cut, heat the blade of the knife under hot running water and wipe the blade dry before making each cut. Serve immediately or store in a tightly sealed plastic container. This recipe will keep for 2 to 3 days at room temperature if stored in a tightly sealed plastic container. For longer storage, up to a week, the traingles may be covered with plastic wrap refrigerated. For long-term storage, up to several weeks, the triangles may be frozen. Freeze the triangles in a tightly sealed plastic container to preven dehydration adn to protect them from freezer odors.