Big Swede’s Chocolate Truffle Toffee

Big Swede's Finished Toffee

Every Fall, lovebirds visit us from Texas.  When Sharon and Robert (aka the “Big Swede”) Gustavsson visit, a weekend of fun always unfolds.  Robert and Dean met in some dusty South American town while Dean was on one of his fabulously epic, cross continent motorcycle adventures. Robert was building a power plant. And they have been friends ever since.

This year, the Big Swede cooked a bang up meal in our Farmhouse Kitchen.  The piece de resistance? Dessert.  Or what I hear by dub forever and ever the “Big Swede’s Chocolate Truffle Toffee.’

Dear God was it good! It takes a bit of effort but not bad at all.  And like all good desserts, your house will smell heavenly.  Plus, the toffee freezes well to be parceled out later… With his generous permission, here is the Big Swede’s recipe:


  • 2-3 cups total nuts (almonds, macademia nuts, hazelnuts, pecans) in halves or whole
  • 1 cup sugar
  • 1 cup dark corn syrup (Robert used Karo brand)
  • 2 & 1/3 cups heavy cream
  • 11 oz. dark chocolate (PREMIUM quality) — 60-72% Dark Chocolate
  • 4 egg yolks
  • 9 tablespoon butter (softened)
  • 1 cooking thermometer


Toast Nuts: Preheat oven to 350’F.  Working in batches, toast the nuts in the oven on a baking sheet, checking often. Toasting happens quickly so keep watch.  Once toasted, put nuts aside.

Make the toffee:  In a medium sauce pan, bring the 1 cup sugar, 1 cup dark corn syrup, and 1 cup heavy cream to a boil.  Stir mixture regularly until it reaches 115’C or 240′ F.  Test with your thermometer.  Remove from heat IMMEDIATELY and stir in toasted nuts.

Line a rimmed baking sheet with parchment paper or tin foil.  Paper should come up over sides.  Spread the warm toffee and nuts mixture out in the pan.  Put pan into the freezer to set.  (At least 30 mins).

Toffee and Nuts ready to freeze

Make the truffle chocolate: Chop the dark chocolate and put into into a clean mixing bowl.

Using a clean sauce pan, bring 1&1/3 cup heavy cream to a full boil.  Pour boiling cream over chopped chocolate and stir until smooth.  Quickly add in the 4 egg yolks and 9 tablespoons of soft butter.

Take cold toffee and nut mix out of the freezer.  Once the chocolate truffle mix is soft and truly blended well, pour immediately over the cold toffee and nut mixture and spread out evenly.  Refreeze.  Chocolate will set in 30+ minutes.

Toffee and chocolate will keep in the freezer for a few months.  When ready to serve, remove chocolate toffee from freezer and thaw 15-20 minutes.  Using a sharp knife, cut toffee into bite size pieces.

And according to Robert, “Serve with a single malt whiskey.”

Thanks Big Swede!!! 

The Big Swede, aka Robert Gustavsson

2 thoughts on “Big Swede’s Chocolate Truffle Toffee

  • I mix a number of veggies in my homemade turkey burgers. I simply slice up a bunch of veggies very little like with a pampered cook meals shopper. Favorite veggies to utilize are bell peppers, onions, carrots, mushrooms however you might include almost anything. Then I blend that with the environment turkey and also I include Greek Seasoning (you could possibly add garlic and also onion powder) a little worcestershire sauce, you might additionally add low salt soya sauce. Mix all together form as well as grill patties. I offer with a homemade tzistzki style sauce mix greek yogurt with greek seasoning (or onion as well as garlic grain) and also chopped cucumber with seads removed OR with cut tomato, collapsed fat free of cost feta cheese, with a little olive oil and also greek seasoning and black pepper. VERY YUMMY and also MOIST HAMBURGERS from the veggies you include.Light or fat few yogurt often has more sugar. Instead of looking at the ingredients list look at the nutritional breakdown to see how many grams of sugar there are per serving.

  • i don’t think i would ever bake if i didn’t have my KitchenAid mixer. it falls into the same category as snewig machine and crochet hooks. things i love.

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