180 g Dansukker Cane Sugar
50 ml Dansukker Glucose Syrup
200 g butter
2 tbsp water
100 g finely chopped walnuts
100 g dark chocolate, melted
Line a tin or baking tray with baking parchment.
Carefully heat the sugar, glucose syrup, butter and water, stirring constantly, in a heavy saucepan until they begin to melt.
Boil until the mixture thickens and turns light brown (for 10-15 minutes) or until it reaches 140 °C.
Add the walnuts to the toffee mixture and spread out on a sheet of baking parchment.
Allow to cool and pour over the melted chocolate.
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