It's been years and years since I made toffee. But this holiday season, I made it multiple times, including it in several holiday treat boxes.
If you have sworn off sugar for January, just scroll on by. If you make this, you will not be able to stop eating it! You have been warned.
Ingredients
2 cups butter
2-1/4 cup organic granulated sugar
3 cups mixed nuts (I used a combination of cashews, almonds, and peanut)
1 cup chopped nuts (I used pecans)
2 cups semisweet chocolate chips
Also needed: baking sheet, parchment paper, candy thermometer is optional (I have been making this for so long, I don't use one)
Procedure
Line a baking sheet with parchment paper. Place mixed nuts on the sheets. Toss them to mix evenly. Set aside.
In a medium saucepan, place the butter and sugar over very low heat. Stir constantly until the sugar completely dissolves. Bring the syrup to a boil and boil until the mixture is at the hard crack stage – 302 degrees Fahrenheit. I don't use a thermometer, but the mixture will go from pale and foamy to caramel-colored and separated. Keep stirring! It will come together and get progressively more and more brown. I pull it off the heat when the sugar in the mixture begins to burn and you get bubbles that are slightly darker than the toffee you want. Remove from heat and stir to combine.
Pour the toffee over the nuts and let cool for three minutes.
Sprinkle the chocolate chips over the top and let stand for three minutes. After three minutes, use a butter knife to smooth the softened chocolate to the edges of the toffee. Scatter chopped nuts over the top. Let the chocolate set.
Break the toffee into pieces and keep in an airtight container. If they are exposed to moisture, they will start to weep and get sticky.
Comentarios