Today’s offering is Toffee. Sweet, buttery and sprinkled with toasted nuts.
Have you ever had a McIntosh Toffee Bar? This recipe brings back memories of summer days at the cottage. After a trip to McMurray’s store for pixie sticks and McIntosh toffee I’d come back to our rented cottage and whack the package of McIntosh toffee, in its red plaid packaging, on the counter and it would break into a variety of different size pieces. Then you would pop these pieces into your mouth and immediately experience the hit of buttery sweet smoothness. Then you either chomped on the hunks of toffee and had them stick to your teeth or let them last by just melting away in your mouth.
The base of this toffee tastes just like that McIntosh bar. Add the chocolate layer and a sprinkling of toasted nuts and you have a winner. One tip though, no matter how tempted DO NOT lick off the hot toffee from the wooden spoon directly from the pot, unless you wish to remove all the skin from your tongue. As tempting as it is just wait a few minutes to let it cool down enough and then sample the creamy base of this sweet treat.
Note: You will need a candy thermometer for this recipe.
8 ounces dark, semi-sweet or bittersweet chocolate (or a mix of all three)
3/4 cup chopped pecans or walnuts toasted
1 cup butter
1 cup sugar
2 tablespoons water
1/8 teaspoon salt
1 teaspoon vanilla
Line a 10-inch square pan with foil and spray lightly with cooking spray.
In a heavy saucepan combine butter, sugar, water and salt over a medium heat. Once butter is melted stir occasionally and bring mixture up to 305F on a candy thermometer.
Watch carefully. It will take a while to heat up but the temperature will quickly rise from about 270F to 305F very quickly. Mixture will seem to thicken up and turn a light golden brown.
As soon as mixture hits 305F remove from heat and add in 1 teaspoon vanilla. (Careful it will spit and splash slightly!)
Pour mixture into prepared pan and spread to edges if needed. Let set for about 45-60 minutes. Once toffee has set melt chocolate and pour over toffee layer and spread. Sprinkle toasted nuts over top and press down lightly to adhere the nuts. Put in fridge to set. Break into pieces and enjoy.
Can be stored for at least a month but I really don’t think it will last that long!
Any questions or comments….firstname.lastname@example.org
- Almond Toffee Squares Recipe (kraftrecipes.com)
- Healthy Toffee Bites (drinkthepink.wordpress.com)
- Individual Chocolate Toffee Brownies (nicelikenigella.com)
- Holiday (/any day) Chocolate Toffee Bark (wellthatwasgood.com)
- Toffee Cookie Balls Recipe (kraftrecipes.com)
- Walnut Toffee Fudge (bexbeltran.com)
- Treacle toffee (ivegotknits.wordpress.com)
- Flour Recipes: Firework Fudge + Choc Double Dip Apples (flourblog.wordpress.com)