Sunday, January 11, 2015

Simple Toffee

1 cup sugar
1 cup butter or margarine
1/4 cup water
1/2 cup semisweet chocolate chips
1/2 cup finely chopped pecans, walnuts or crushed peppermint candies

Heat sugar, butter & water to boiling in heavy 2-qt saucepan, stirring constantly; reduce heat to medium.  Cook about 13 minutes, stirring constantly, to 300 degrees on candy thermometer, or until small amounts of mixture dropped into a cup of very cold water separate into hard, brittle threads (watch carefully so mixture does not burn).  

Immediately pour toffee onto large, ungreased cookie sheet.  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 an hour, or refrigerate, if desired, until firm.  Break into bite size pieces.  Store in an airtight container, or flash freeze individual pieces & then store in a ziploc bag in freezer, if desired.

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