Chocolate Covered Toffee with Pumpkin Seeds & Sea Salt

Homemade Toffee Chocolate Recipe

It may come as a surprise, but I love a good cookbook. Each time I’m gifted one I get to add it to the many other likeminded (and color coordinated) texts on my shelf. And when hunger strikes, I draw it from its perch time and again, pulling inspiration and trying recipes from it at my own pace. I even have duplicates of books (apparently too many people know that I would like to hold Ina Garten captive in my kitchen), but that’s okay because it makes for a good color blocking effect.

For Christmas I was gifted a large and most thorough cookbook –a collection of recipes by The Gramercy Tavern’s exec chef/partner, Michael Anthony. It’s a gorgeous publication filled with stories, photos and, of course, how-to’s on some tastilicious recipes, all sorted by season. Anthony said he organized the book this way because, “When you have that combination of a meal that is connected to a time and a place, it seems like those are just memories that never leave you.”

Choosing which recipe to tackle first was daunting considering my options. Sure, I had narrowed it to the ‘Winter’ category, but as I flipped through the pages, each recipe looked even better than the next…Until I landed on the Chocolate Covered Toffee with Pumpkin Seeds & Sea Salt. DECISION MADE.

Not too hard to make (compared to homemade caramels) and a perfect balance of salty/sweet. I didn’t put the salt on top because I was out of sea salt. I just used pre-salted pepitas instead.

CHECK OUT THE RECIPE HERE.

Gramercy Tavern Cookbook


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Melted Butter for Toffee Recipe

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Bittersweet Chocolate Block

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Simmering Water for Homemade Toffee Recipe

Chopped Melted Chocolate for Toffee Recipe

Melted Chocolate for Homemade Toffee Recipe

How to Make Homemade Toffee Recipe

How to Make Chocolate Covered Toffee with Pumpkin Seeds
Quote Credit – Gramercy Tavern YouTube

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