We loved this recipe so much it is almost gone so I thought I would make another batch and show you how.....yummy!
Super Easy Toffee
1/2 cup chopped toasted almonds or pecans for the bottom layer
1 cup salted butter
1 cup sugar
1 T. light corn syrup
3 T. water
1/2 bag of semi-sweet or milk chocolate chips
1/2 cup chopped toasted almonds or pecans for the top layer
Line a cookie sheet or 9x13 pan with foil and sprinkle 1/2 cup of nuts evenly over the bottom of the pan.
In a heavy saucepan melt the butter.
Add the sugar, corn syrup and water. Cook and stir over medium-high heat to boiling. You will NEED a candy thermometer and don't let it rest on the bottom of your pan or reading will be off. Cook this until it reaches the soft-crack stage or 270°. Don't let it go farther or it will be too hard....unless of course you like yours super possibly crack a tooth hard. Just watch it ...don't leave it.....and stir constantly or it WILL burn.
As soon as it reaches soft-crack stage gently pour your bubbly mixture evenly over the top of the nuts in your foil lined pan. Let it sit for a couple minutes.
Sprinkle your chocolate chips over the top and let sit a couple of minutes.Use an off-set spatula or the back of a spoon to evenly spread out the melted chips.
top with the remaining nuts and ever so gently press them into the chocolate a little so they stick to it.
Let this cool completely. I just put the lid on and stuck it out on my deck for a few minutes at 14° it didn't take long. Break into pieces and enjoy!
I am linking up to Edie's Christmas Cookie Exchange, Kimba's DIY day, Tasty Tuesday, Stephanie's Holiday Cookie Exchange and Tempt my tummy Tuesday. Go check out all the other crafty and tasty things out there in blogland.
Thanks for stopping by!