• Vegetable oil
  • 2 cups California walnut pieces, toasted and chopped, divided
  • 1/2 cup butter, salted
  • 1 1/4 cup light brown sugar
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon baking soda
  • 198 g good quality dark chocolate, finely chopped
  • 85 g ice cream, vanilla recommended
  • 590 ml espresso


  1. Use vegetable oil to grease a baking sheet. Sprinkle 1 cup of walnuts in an even layer in center of baking sheet, set aside.
  2. 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 140°C.
  3. 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 set for 1 to 2 minutes.
  4. Spread chocolate with an offset spatula to achieve an even layer, and then top it with remaining California walnuts. Let bark chill for 20 minutes until the chocolate has set and then portion into 2-inch square pieces.
  5. To serve, scoop 85 g of ice cream into a bowl and top with 30 ml shot of espresso and California walnut bark.

Toasting Walnuts:

    1. Baking: Preheat oven to 140°C. Arrange California walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

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