Kitchen Projects KP+: Salted miso toffee crunch
This salted miso toffee crunch blends sweet and salty for the ultimate crispy holiday candy treat.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 cup granulated sugar sweet crunch foundation
- ½ cup unsalted butter adds richness
- ¼ cup light corn syrup for shine and chewiness
- 2 tablespoons water
- ½ teaspoon baking soda light crunchy texture
- 1 tablespoon white miso paste umami twist
- 1 teaspoon sea salt balances sweetness
- ½ cup chopped toasted almonds for crunch
- ½ cup chopped dark chocolate melted finish
- Parchment paper to prevent sticking
Instructions
Instructions
- Line your baking sheet with parchment paper and set aside.
- In a medium saucepan, combine sugar, butter, corn syrup, and water. Heat over medium, stirring until butter melts.
- Once it begins to boil, insert candy thermometer and stop stirring. Cook until mixture reaches 300°F (hard crack stage).
- Remove from heat and quickly stir in baking soda, white miso paste, and sea salt until smooth.
- Immediately pour onto baking sheet and spread evenly.
- Sprinkle chopped almonds on top, pressing lightly. Let sit for 5 minutes.
- Top with chopped dark chocolate, let melt for 1 minute, then spread evenly.
- Allow to cool completely at room temperature.
- Break into pieces and enjoy or store in an airtight container.
Notes
Wrap individually for easy gifts or freeze to enjoy anytime. Always bring back to room temperature for that perfect crisp.