I know, I know, Munchies on Monday? We'll I'm participating in a giveaway over at Fahrenheit 350 , it is her blogoversary and I had to help celebrate!! Stop by Kitty's blog, she has some amazing items up for grabs and goodies galore. You might even win some of my famous Toffee!
My famous Toffee
- 1 cup of butter (or 2 cubes)
- 1/2 cup brown sugar ~ using brown sugar gives it an even better flavor.
- 1/2 cup of white sugar
Preparation: On the bottom of a 9x13-glass pan, spread a light coat of butter and ¼ of your favorite nuts. Also, have a small bowl of ice water ready to test your toffee. The toffee recipe needs constant attention and stirring for about 10 minutes, so once you begin you won't be able to stop and do either of these things.
Making Toffee: In a heavy saucepan, add butter and sugars and melt on high heat. Once the butter and sugars have melted and started to boil, the toffee will go through 4 stages. Keep temperature as hot as you can with out burning. Medium high to high heat.
- Stage 1: butter and sugars are melted, but not mixed. Keep stirring.
- Stage 2: Butter and sugars are mixed and start to cook. Keep stirring.
- Stage 3: Butter and sugars are bubbling. Keep stirring.
- Stage 4: Butter and sugars change color, slightly (from light tan to dark tan) toffee looks almost like taffy, it becomes smooth not bubbly. Keep stirring and start to test for hard crack.
Hard Crack: Hard crack is when you place a small piece of toffee in ice-cold water and it sizzles. This is when the toffee is done. Pour toffee evenly into buttered 9x13 pan, do not spread or stir, just pour directly on to buttered pan and do not spread after ~ no touchy!
Sprinkle toffee with your favorite chocolate chips (about 1/4 of a cup), the hot toffee will melt the chips completely on its own within a few minutes. With a spatula, spread the melted chips over the toffee and sprinkle with another 1/4 of your favorite nuts. Allow toffee to completely cool (even place outside if it is cold), break apart with a kitchen knife and Enjoy! Keep remaining toffee in a air-tight container for 2 weeks or longer.