I was just reading a post over at Tasty Kitchen Blog about food gifts. The post reminded me of one of my very favorite Christmas recipes– Toffee! This toffee is just about as good as it gets. The recipe is incredibly simple and there are a few techniques I've discovered over the years that make this toffee a cinch to whip up.
The toffee has a crisp bite with the classic caramelized sugar flavor, I top mine with semi-sweet chocolate and chopped pecans. The results are a beautiful candy that looks like you must have bought it at a fancy confectionery– which is why the post about food gifts reminded me of this toffee. It makes a stunning gift, packaged up in a beautiful clear wrapping and tied with a festive bow. I do admit, while the toffee makes a great gift, it rarely makes it to a gift bag as we gobble it up too quickly.
Toffee1 lb butter
2 cups sugar
dash of salt
1-12 oz bag semi-sweet chocolate chips
1 1/2 cup chopped pecans
Prepare a large cookie sheet with a silicon baking mat or by lining the pan with greased foil.
In a 4-quart saucepan over medium-high heat melt the butter and sugar together. Turn the temperature to medium and continue stirring frequently, monitoring the temperature with a candy thermometer until the temperature has reached 295 degrees fahrenheit. Towards the end you will need to stir continuously or your mixture will burn. Pour the mixture on the prepared cookie sheet and spread into an even layer (about 1/4 inch thick or a little less depending on how thick you like your toffee). Let stand for 2 minutes.
Sprinkle the chocolate chips evenly over the hot toffee (careful! The pan is probably hot now). Allow the chocolate to sit for 3-5 minutes or until the chocolate appears shiny and melted. Spread the chocolate in an even layer over the toffee using an off-set spatula. Sprinkle the pecans evenly over the chocolate and gently press the pecans into the chocolate with your palm. Let sit until room temperature and then chill in the refrigerator until chocolate has hardened. Break into pieces and enjoy!
Adapted from Allrecipes