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First, add the chocolate to a bowl.
Cook this chocolate in the microwave oven for two to three minutes.
Once the chocolate melts, set aside the bowl.
Next, coat the baking tray bottom with cooking spray.
After that, shift the parchment paper on the greased baking tray surface. Set aside.
Now, add granulated white sugar, soy milk, salt, syrup, and vegan butter to a pot.
Transfer this pot to a burner and heat it on medium to high flame.
Mix it continuously with a spoon until sugar and butter are dissolved in the milk.
Now, set the candy thermometer in this mixture.
Cook all items for 7 to 18 minutes or until the temperature reaches 137 degrees C or 285 degrees F.
After that, instantly switch off the burner knob and remove the candy thermometer.
Shift this hot mixture to the baking tray.
Evenly spread it with a spatula. Then, sprinkle over roasted mixed nuts.
Now, drizzle melted chocolate over the toffee mixture.
Again add a layer of crushed nuts following the melted chocolate.
Put this baking tray in the fridge for 3 to 4 hours or the toffee solidifies.
After 4 hours, shift the refrigerated toffee on a clean chopping board.
Cut the toffee into pieces with a knife. Serve and enjoy.
SERVING SUGGESTIONS:
Enjoy the tasty toffees with fresh sliced fruits.
Serve it with vegan-friendly beverages like a cup of hot coffee or tea.
Add it as a topping over the vegan cheesecake, ice cream, brownies, waffles, or pancakes.
USEFUL METHODS TO UTILIZE THE REMAINING TOFFEE:
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