Ingredients:
1 cup of butter
½-cup brown sugar
½ cup of white sugar
1/2 cup of your favorite nuts (I like almonds in mine)
1/2 package of chocolate chips
Prep:
On the bottom of a 9x13-glass pan, spread a light coat of butter and ¼ cup 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. 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.
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 take a small piece of toffee and when it hits ice-cold water, it sizzles. This is when the toffee is done! (Better Homes and Garden's New Cook Book says that hard crack is 295-310 degrees - if you want to use a candy thermometer)
Pour toffee evenly into buttered 9x13 pan, do not spread or stir, just pour directly from saucepan. Sprinkle with your favorite chocolate chips on top,the hot toffee will melt the chips in a few minutes. With a spatula, spread the melted chips over the toffee and sprinkle with your favorite nuts.
Allow toffee to completely cool, break apart with a knife and enjoy!
Marie from Make and Takes linked this recipe here. The original link is right here.
I love toffee, and with Marie's assurance that this recipe was NOT difficult, I made it the day she linked the recipe. It was pretty quick and easy, and we loved it! I'm making more today.
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