Saturday, December 10, 2011


I started making toffee last year.  I was never a fan of it until I made my own....and now it's a favorite.  I like that I can make all different flavors very easily by varying the type of chocolate and nuts.  I even experimented with crushed candy-canes!  The recipe is really easy,  I got it from King Arthur Flour.

I've tried putting the toffee down first, then topping it with the chocolate and nuts, but prefer to put the nuts down first, then the chocolate, then pouring the hot toffee over it.

1 cup (2 sticks, 1/2 pound) butter*
1 1/2 cups (10 1/2 ounces) sugar
3 tablespoons water
1 tablespoon light corn syrup
2 cups (8 ounces) diced pecans or slivered almonds, toasted
1 pound semisweet or bittersweet chocolate, finely chopped (chocolate chips are an easy solution here; you’ll need about 2 2/3 cups)

*If you use unsalted butter, add 1/2 teaspoon salt.
In a large, deep saucepan, melt the butter. Stir in the sugar, water and corn syrup, and bring the mixture to a boil. Boil gently, over medium heat, until the mixture reaches hard-crack stage (300°F on an instant-read or candy thermometer). The syrup will bubble without seeming th change much for awhile, but be patient; all of a sudden it will darken, and at that point you need to take its temperature and see if it’s ready. (If you don’t have a thermometer, test a dollop in ice water; it should immediately harden to a brittleness sufficient that you’ll be able to snap it in two, without any bending or softness). Pay attention; too long on the heat, and the syrup will burn. And what a waste of good butter and sugar that would be!

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