Sunday, December 22, 2013


Had a cookie exchange at work.  While I was waiting for the dough for my actual cookie to cool in the fridge, I thought I would whip up some toffee.  I made this once before and it was so good.  This is where it came from. 

What you'll need.  Not pictured is the water or vanilla.

Put all but vanilla in saucepan.  OP uses a cast iron skillet.

Look to the OP for the explanation of what to look for to know when the candy is done.  This recipe doesn't use a thermometer.

I got distracted and let this batch go a few minutes too long. 

See the butter separating?  I think that's the result of cooking too long.  Don't worry though, if this happens just take some paper towels and soak up the oil

Spread the chips over the warm toffee.  If for whatever reason the candy cools too much to melt the chocolate, just stick in a 300 degree oven for a minute or so.

Spread out chocolate.

Sprinkle whatever nuts you want into melted chocolate or use no nuts at all.  Mix nuts into candy before cooling then do chocolate.  You can do whatever you want.  I think whatever nuts I use next time I'm going to toast first.

I stuck it all into the fridge for about 10 minutes then took it out and broke into pieces.  This recipe is SO easy to do and you probably already have most if not all of the ingredients on hand.  Note that the OP says to make sure you use AA grade butter or better.  I never knew there were grades of butter!


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