Vegan Toffee

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450 g Flora Plant Butter Unsalted Alternative to Butter

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500 g Granulated Sugar

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1 tbsp Golden Syrup

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240 ml Soya Milk

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1 tsp Salt

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195 g Mixed Roasted Salted Nuts , plus more to crush up and sprinkle over the top of the melted chocolate

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300 g D&D Chocolates Dairy Free Chocolate Chips , melted

Break up the chocolate and add it to a microwave-safe bowl, setting it aside to melt later.
Prepare a half-sheet baking pan by lining it with parchment paper or a silicone baking mat.
Combine the vegan butter, sugar, syrup, soy milk, and salt in a large, heavy-bottomed pot and set the heat to medium/high.
Constantly stir while the butter and sugar melt. The sugar will make a scraping sound as you work it into the mixture in the pot; when the scraping sound disappears, the sugar has properly melted.
Once the ingredients are melted, add in a candy thermometer.
Continue stirring while the mixture comes to a boil, and keep stirring until it reaches the 'soft crack' stage or 137°C.
Immediately turn off the heat, remove the thermometer, and put on oven gloves before lifting the pot and pouring the toffee onto the parchment-lined baking sheet.
Spread the toffee slightly with a spoon (very quickly).
Immediately spread the mixed nuts over the hot toffee, using the spoon to press them into the toffee.
Quickly melt the chocolate in the microwave by heating it for 30-second intervals. Remove the chocolate from the microwave to stir it, then heat it for another 30 seconds until melted.
Pour the chocolate over the toffee and nuts and smooth it down with a knife.
Sprinkle crushed mixed nuts over the melted chocolate.
Place the baking sheet in the fridge for a few hours to allow the toffee to set.
Break or cut the toffee into pieces.
Store in an airtight container in the refrigerator, where it will keep well for weeks.

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