Toffee To Die For

Perfection.  That’s what this toffee is.  Without a doubt, this stuff is world class.  I am positive that I could sell it in a candy store tomorrow and every last morsel would be gone.  In fact, I regularly ask myself why I am not selling it already and am hoping that next summer it will be coming to a Farmers’ Market near you.  (That is, if you are fortunate enough to be in southcentral Alaska.)

The toffee is perfectly crunchy–not so much that is pulls out your fillings and works out your jaw, but also not so soft that it borderlines caramel.  It literally melts in your mouth.  This decadence, partnered with semisweet chocolate and topped with slivered almonds, is the perfect bite after a holiday meal.  It is so elegant and delicious it is almost romantic.

Speaking of romance, it is perfect for a date night because there is no chance of spilling!  (This is a constant concern of mine.)  If you aren’t looking for cleanliness, you can chop the toffee into smaller pieces and sprinkle on top of ice cream or homemade frozen yogurt.  Delicious.

Regardless, you simply can’t go wrong with this toffee.  Don’t get scared of the boiling butter/sugar concoction and the necessity of a candy thermometer.  The trick is to get everything ready beforehand so as to alleviate any stress.

This toffee, my friends, is my favorite.

Toffee To Die For:

  • 2 cups butter
  • 2 cups white sugar
  • 1/4 teaspoon salt
  • 1 teaspoon of vanilla
  • 2 heaping cups semisweet chocolate chips
  • 1ish cups of shaved almonds (I buy the kind that you put in salads and can find in the produce section)
  1. Line a large cookie sheet with nonstick tinfoil. Make sure it goes up all of the sides. (I use a larger than regular cookie sheet.)
  2. Measure your chocolate chips and have them ready to pour.
  3. Have your almonds handy.
  4. In a large skilled, combine the butter, sugar, and salt. Cook over medium, stirring with a rubber spatula until the butter is melted.
  5. Add the vanilla. Turn up the heat to medium/high (I cook mine between the 8 and 9 markers on our stove).
  6. Stirring constantly, bring the sugar/buttery mess to a boil and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees on your candy thermometer.
  7. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Let it sit for a minute or two.
  8. Sprinkle the chocolate over the top, and let it set for another minute or two to soften.
  9. Using your rubber spatula, spread the chocolate into a thin even layer once it is melted.
  10. Sprinkle the nuts over the chocolate, and press in slightly.
  11. Cool the toffee in the fridge or freezer (or on the porch–that’s my favorite method), then break some apart and eat.
  12. I keep mine in the fridge until I am ready to serve it so that the chocolate stays cold and doesn’t melt on people’s fingers. Also, it is easier to break into pieces when it is cold.

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