WALNUT-ORANGE TOFFEE Arrange these elegant candies on a pretty china plate for guests to nibble on while sipping after-dinner drinks. Hazelnuts or almonds can be substituted for the walnuts. 1 1/4 cups unsalted butter 1 cup granulated sugar 1/4 cup firmly packed golden brown sugar 1/4 cup water 1 tablespoon dark molasses 1 cup very coarsely chopped walnuts, plus 1/2 cup medium-fine chopped walnuts 1 tablespoon grated orange zest 6 oz (185 g) semisweet chocolate, finely chopped

Butter a small baking sheet. In a heavy 2 1/2-qt saucepan over low heat, melt the butter. Add the granulated sugar, brown sugar, water, and molasses and stir until the sugars dissolve, about 5 minutes. Raise the heat to medium and clip a candy thermometer onto the side of the pan. Cook, stirring slowly but constantly, until the thermometer registers 290°F, about 15 minutes.

Remove the toffee from the heat. Stir in the 1 cup coarsely chopped walnuts and the orange zest. Immediately pour the mixture all at once onto the prepared baking sheet; do not scrape the residue from the pan bottom. Let stand for 1 minute to firm slightly. Sprinkle the chocolate evenly over the toffee. Let stand for 1 minute to soften. Then, using the back of a metal spoon, spread the chocolate over the toffee until melted. Sprinkle with the 1/2 cup medium-fine chopped walnuts. Refrigerate, uncovered, until the candy is firm, about 2 hours.

Break the toffee into 2-inch pieces. Store in an airtight container in the refrigerator for up to 3 weeks.

Makes about 750 g candy.

[After Dinner, Williams-Sonoma Lifestyles Series]