OK, so I guess it's not really baking per se, more like holiday cooking, but you get the idea. Today's treat was Toffee. It's pretty easy and one of my favorites! I just use the old reliable Betty Crocker cookbook for my toffee recipe. You can also see the recipe here. I like this recipe because it calls for items I normally have in my pantry, so no special purchases required. Except parchment paper! It's a necessity in my book- I even took a special trip to Walmart to purchase some this morning!
Toffee
- 1 cup sugar
- 1 cup butter or margarine
- 1/4 cup water
- 1/2 cup semisweet chocolate chips {I always use more!}
- 1/2 cup finely chopped pecans {I used walnuts}
I make this every year and each year, towards the end, I think I've burned it. When you're getting close to 300 degrees, the color of the toffee starts to darken. I always debate as to whether or not I should wait until 3oo degrees, but I do and it turns out beautifully! Watch out though- the heat increases pretty fast, so I try and have my pan and everything else ready, so I can just watch the candy cook!
Immediately pour toffee onto a large cookie sheet lined with parchment paper. If necessary, quickly spread mixture to 1/4-inch thickness. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with pecans.
Let stand at room temperature about 1 hour, or refrigerate if desired, until firm. Break into bite-size pieces. Store in airtight container. Enjoy!
Note: I doubled the recipe and it makes a nice amount for a large crowd!
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9 comments:
Thank you so much for the recipe! I love this stuff, but no one in my family makes it, so I've had to rely on the kindness of strangers.
I noticed you used tin foil under your carmel and parchment under your toffee. Just wondering if you have used parchment paper under carmels? We have always just poured the carmel onto a cookie sheet and it can be a pain to get it out looking nice! Just wondering if parchment paper would work????
Katie- I LOVE parchment paper! I use it for just about everything. Yes- it works really well with caramel. It actually peels off so easily I re-use it!! That probably doesn't surprise you. ;) I used foil because I ran out of parchment paper. Had to go get some for the toffee though- it makes it SO much easier!
I make almost the same recipe with milk chocolate chips (a full bag) and 1/2 c chopped almonds. It's always a hit! And all I do is butter my cookie sheet with one of the sticks of butter going into the recipe--I've never ever had a problem getting it out of the pan and it saves me the cost of parchment, foil, or waxed paper.
That looks pretty much like my recipe too. I love toffee- and I always feel like I've burned it also. The time I stopped before I thought I had burned it, it was a crumbly mess.
I don't do anything to the pan (butter/parchment). You twist the pan a bit to get the first piece to break, then use a metal spatula to pop the rest out of the pan.
We love toffee so much we have it imported! My mom makes the best toffee and sends us a big tin every year from Washington State.
Thanks for posting this recipe! I used waxed paper and greased it before I poured the mixture into it. My toffee was a little crumbly and not quite this color, but I did heat it up to 300. Maybe next time I'll wait a millisecond more. :)
Just a word of caution...don't use a plastic spoon to stir the toffee because after you've stirred for 13 minutes and you're thinking how good the toffee will taste, you lift up the spoon and realize that half of it has melted into the toffee and you can't even eat it!! LOL!!
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