Toffee

It’s candy season.

Cookies are really my thing this time of the year and as you know I’ve been in full on cookie baking made for the past few weeks. I wouldn’t say that I’m tired of making them (or eating them), but let’s just say that I felt the need to switch things up a bit. Of course candy came to mind because we all know the holidays are also about the candy canes and chocolate shaped holiday characters. No, I’m not making either of those. I’m a newbie when it comes to candy making so let’s go easy, okay?

I have to admit that when I saw this toffee recipe I almost passed on it. I don’t have a lot of experience making candy so I’m lacking in the self-esteem department. I can’t make toffee because it looks difficult to make and I’m sure I’ll screw it up somehow (I said to myself). Somehow I convinced myself to try this recipe (okay, my husband who loves toffee may have convinced me). Drum roll please…

I didn’t screw it up! In fact this toffee was very easy to make. And the best part is that it SO delicious.

This is the kind of thing that you’ll want to make every holiday season… in multiple batches. Yes, it’s that good.

Of course these beauts are ideal to give away to family and friends for the holidays, but I’ve got something else in mind for them. My family likes to nibble on something chocolaty right after dinner, sort of like a dessert appetizer before the actual dessert time. It doesn’t matter how full we are from dinner… must… have… chocolate. These toffee pieces will make for a great pre-dessert because you can break off a little piece or a big piece, whichever you’re feeling. I’m always thinking. 😉

Toffee Recipe
(About a bunch of servings… or 2 if you are left alone with it for very long.)

Ingredients:

1 cup raw almonds
1 cup butter (equivalent to 2 sticks)
1 cup white sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 and 1/2 cups semi-sweet or bittersweet chocolate chips
1/3 cups pecans, finely chopped

Directions:

Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper and set it aside.
Spread the almonds in an even single layer on the prepared baking sheet and toast them in the preheated oven for 10 minutes. Once it’s done, set it aside.
Cut the butter into cubes.
In a medium saucepan, on Medium heat, add the cubed butter, sugar, vanilla extract, and salt. Cook the butter mixture, stirring constantly. I used a wooden spoon. The butter mixture will turn foamy and then gradually turn to a brown color. When the butter mixture is the color of the almonds it’s done. (For me it took about 25 minutes from when I turned the stove on).
Immediately pour the mixture evenly over the almonds. Be very careful because it’s super hot and super sticky.
Immediately sprinkle the chocolate chips on top and wait about 1 to 2 minutes. The heat of the toffee will melt the chocolate chips.
Gently spread the chocolate chips as they melt into an even layer of chocolate.
Sprinkle the chopped pecans on top of the melted chocolate before it cools.
Let it cool completely. (It took about 2 hours, but it’s also cold in our house so the timing will vary.)
Break the candy into pieces. I started the process by cutting the sheet of candy into strips with a knife.