Sunday, December 19, 2010

Best Toffee Ever

I decided to make a few batches of toffee for my tenants at the apartments as a way to say "Merry Christmas." The recipe is adapted from  I really like the recipes on that site and this one called, Best Toffee Ever, was definitely a winner!  My changes to the recipe and comments are in italics

For this recipe you need:

2 cups butter (My dad recently taught me that you get unsalted for baking and then you add your own salt and this keeps the recipe consistent--thanks dad!)
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips (I used 1 1/2 cups)
1 cup finely chopped almonds (for me 1/2 cup was plenty)

1.In a large heavy bottomed saucepan, combine the butter, sugar and salt.  Cook over medium heat, stirring until the butter is melted. (For the 2nd batch I partially melted the butter before adding the sugar and salt and liked how that worked) Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
2.While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.

3.As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.

4.Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Package up and you are ready to go!

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