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Dairy
Medium
6 Servings
Allergens 
50 Minutes
Diets
Christina Tosi, the genius behind Milk Bar (a non-kosher dessert café and a very amazing cookbook) used miso to create a butterscotch, burning the miso giving it a rich nutty flavor and mixed it with a basic butterscotch to give a sweet and deep kind of salty taste. It was genius. I’ve used the same concept here to create a toffee bark that is incredible! I’ve also given you the option of adding a miso toasted nut on top of your toffee instead of regular old nuts, which in my opinion takes it over the top!
1/4 cup miso
3/4 cup sugar
1/4 cup brown sugar
1 cup butter
1/2 teaspoon vanilla
pinch salt
1 tablespoon mirin
10 ounces Gefen Chocolate Chips
chopped cashews or miso glazed mixed nuts (recipe below)
1 cup mixed unsalted raw nuts
1 tablespoon Gefen Sesame Oil
2 tablespoons miso
1 tablespoon sugar
Heat the oven to 400 degrees Fahrenheit. Line a baking sheet with a silicone baking mat.
Spread the miso out in an even layer, about 1/4-inch-thick, on the lined baking sheet. Bake it until the miso is well browned and quite a bit burnt around the edges, about 20-25 minutes. Remove it from the oven and let it cool slightly. Then crumble into small pieces and set aside until ready to use.
In a large, heavy-bottomed saucepan, combine the butter and sugars. Cook over medium heat, stirring until the butter is melted.
Allow to come to a boil. Cook until the mixture becomes a dark amber color and the temperature has reached 285 degrees Fahrenheit (137 degrees Celsius). Stir constantly. Meanwhile, cover a large baking sheet with aluminum foil or parchment paper.
When the toffee reaches the correct temperature, add the mirin, salt, and vanilla. Stir to integrate.
Add the miso and stir it until the miso is evenly distributed.
Pour the butterscotch over the pan and allow it to cool for up to five minutes. Sprinkle the chocolate chips on top, and when they begin to melt, spread them over the toffee layer. Then sprinkle nuts or miso toasted nuts (instructions below).
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Heat half a tablespoon of sesame oil in a small frying pan over high heat. When the oil is hot, add all the nuts. Stir-fry until the nuts color slightly (this should take only four to five minutes). Be careful not to burn them.
Drain nuts onto kitchen paper and set aside.
Wipe clean the frying pan. Heat remaining half tablespoon sesame oil. Add miso and sugar and mix well. As soon as the sugar is dissolved and miso mixture becomes shiny, return the nuts to the pan. Mix thoroughly and then immediately take the pan off the heat.
Let the nuts cool to room temperature and chop before sprinkling over the toffee.
This recipe comes from fresh.com
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