This recipe goes against my sweets-making rules because a candy thermometer is required, and I think candy thermometers are scary and over complicate things. But, there are only 4 ingredients and if I can do it, you can do it. Really. They are scrumdiddlyumptious, too, which really makes the candy thermometer worth it, I promise.
You'll need:
-2 sticks butter (1 cup)
-1 cup white sugar
-1/4 cup or so toasted nuts of choice (mine are pecans, which I chopped and toasted for 10 minutes at 325)
-1 cup chocolate chips
Throw the sugar and butter into a 2 or 3 quart saucepan and turn on to medium. Leave it more or less alone and allow the sugar and butter to melt.
Once the mixture combines you can pop in your candy thermometer. You're shooting for 300 degrees F, and it will take 20-30 minutes to get there at medium heat. Don't rush it. Stir rarely (maybe every couple of minutes or so, and gently).
Once it hits 260 or so stir as infrequently and as gently as possible. Stirring can lead to the mixture separating. (Though one of my batches separated and I swear I didn't over stir.)
Once it hits 300 F pour the mixture out onto a jelly roll pan. Don't scrape it out, just pour as much as will come out and fill your pot with warm, soapy water, the rest will dissolve away.
Silicone or parchment paper are optional, but will make life easier. Hopefully yours won't look like this– mine separated as I poured it onto the pan. If yours does separate you can allow it to harden and then mop up the liquid with a paper towel or rag. No worries.
Melt your chocolate chips in the microwave (45 seconds, stir and repeat until melted). Spread over the hardened toffee.
Note: if you're lucky and your toffee doesn't separate then you can sprinkle the chocolate chips right over the hot toffee immediately. Allow the chips to melt for 5 minutes or so and then spread them all over. Way easy.
Top with toasted nuts of choice. Allow to cool or harden on the counter or in the fridge. Break into pieces and store in an airtight container at room temperature for up to 2 weeks. Like it will last that long.
I balked at this recipe a bit because melted sugar is hot and scares me. But, my mom used to make this when I was little and I just loved it so. And you know what, it tastes exactly the same as my mom's. Not bad. Not bad at all.
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GAAAAAAH! You're killing me, Liz! I just got all of the ingredients pulled together for the bacon and eggs and now this temptation!
I also want to make peppermint bark. Along with the traditional truffles and caramels I do each year. Maybe I'll actually blog it. Who knows!
YUMMY!
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liz Reply:
December 13th, 2009 at 8:01 pm
Haha, it's only because I took Friday off that I was able to pull all of this stuff together. I made peppermint bark a couple of weeks ago. I love smashing the peppermints with the meat mallet! I haven't made truffles for a couple of years, but I do like them, too. With chambord, mmm.
Blog it! Do it! I want to see your caramel recipe!
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