C Schells
toffee
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total timeIngredients
• 1 1/4 c. (2 1/2 sticks) butter
1 1/4 c. sugar •
• 1/2 tsp. vanilla pinch of kosher salt • 2 c. semisweet chocolate chips
1/2 c. Toasted chopped almonds •
• 1/2 c. toasted chopped pecans • Flaky sea salt, for garnish
Directions
1. Line a baking sheet with parchment paper. In a saucepan over medium heat, combine butter, sugar, vanilla, and salt. Let butter melt and sugar dissolve and bring to a boil, then cook, stirring constantly with a spatula, so the butter and sugar don't separate, until mixture turns a dark amber and is thick, 12 to 15 minutes. (If you'd like to use a candy thermometer for this step, attach it to the saucepan and cook until the temperature reaches 285°.)
2. Pour toffee mixture onto a prepared baking sheet and immediately top all over with chocolate chips. Let sit 2 minutes so chocolate begins to melt, then spread chocolate all over with a spatula to create a layer on top of toffee.
3. Sprinkle all over with almonds and pecans (use chopped crumbs too for nice texture!) and flaky sea salt.
4. Refrigerate until set, about 1 hour, then cut or break into pieces and serve.
DELISH TIPS
- It may take longer than 15 minutes for your mixture to turn amber. Keep stirring! It will change.
- Butter and sugar separation can happen when you don't stir the mixture frequently enough. Let the butter melt and the sugar dissolve and then get to it!
- Make sure your toffee mixture is a dark amber before you take it off the heat. If it's lighter in color, that means the mixture has not reached the "hard crack" stage and will be closer to a caramel sauce. If you feel like the butter and sugar are not separating and the mixture is thickening but not getting dark, increase the heat a little.
- Toffee will keep in an airtight container up to 1 week.
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