Walnut Toffee Bark Affogato

vegetable oil
2 cups California walnut pieces, toasted and chopped, divided 500 mL
1/2 cup butter, salted 125 mL
1 1/4 cup light brown sugar 300 mL
1 tbsp light corn syrup 15 mL
1/2 tsp baking soda 2 mL
7 oz good quality dark chocolate, finely chopped 210 g
60 oz ice cream, vanilla recommended 4.5 L
20 oz espresso 600 mL

Use vegetable oil to grease a baking sheet. Sprinkle 1 cup (250 mL) of walnuts in an even layer in centre of baking sheet, set aside

In a medium sized heavy bottomed sauce pan over medium heat, add butter, sugar and corn syrup. Bring to a boil and reduce to simmer for about 5 minutes, using a candy thermometer until the temperature reaches 275°F (140°C). Immediately remove from the heat and stir in baking soda (it is normal if the mixture foams). Tip the pot over the baking sheet and carefully spoon toffee over the walnuts to cover evenly. Sprinkle chocolate over the toffee and allow to sit for 1 to 2 minutes. Spread chocolate with an offset spatula to achieve an even layer, and then top it with remaining walnuts. Let bark chill for 20 minutes until the chocolate has set and then portion into 2-inch (5 cm) square pieces.

To serve, scoop 3 oz (75 g) of ice cream into a bowl and top with a 1 oz (30 mL) shot of espresso and walnut bark.

Makes approximately an 8- x 11-inch (20 cm x 28 cm) piece. Makes approximately 20 servings.

PER SERVING: about 393 cal, 6 g pro, 26 g fat (12 g sat. fat), 37 g carb, 1 g fibre, 106 mg chol, 98 mg sodium. %RDI: 13% calcium, 5% iron, 4% vit A.

Tip: Toasting Walnuts

– Baking: Preheat oven to 350°F (180°C). Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

– Stovetop: Cook walnuts in a skillet at medium-high heat for 3 to 5 minutes, stirring frequently.

Recipe and image courtesy of the California Walnut Commission. For more recipe ideas and information about the health benefits of walnuts, visit www.walnutinfo.com.

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