Didja know there are 2 versions of toffee – one real and one fake?! I’ve made both and I like both, but I have to say the 2nd version is a little easier on the teeth! Now, I can’t take any credit for these recipes, just passing along the info and my culinary stamp of approval :)!
- 2 cups butter
- 2 cups white sugar
- 2 cups semisweet chocolate chips
- 1 cup finely chopped pecans or walnuts
- In a large pan, combine the butter and sugar. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes the color of a brown paper bag. Stir occasionally.
- While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
- As soon as the toffee reaches the proper color, pour it onto the baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate.
- Chill in the fridge until set. Break into pieces and get to servin’!
Have you ever made faux saltine toffee? Here’s a fun recipe to try that will amaze others when you tell them (if you tell them) how you did it:
- 1 cup butter
- 1 cup packed brown sugar
- 1 (10 ounce) package saltine crackers
- 1 (12 ounce) package semisweet chocolate chips
- Preheat oven to 400 degrees.
- In a small saucepan over medium-high heat melt butter with brown sugar; bring to a boil and remove from heat.
- Arrange crackers (salt side up) on the bottom of a casserole pan/dish. Pour butter mixture over crackers.
- Bake in preheated oven for 5 minutes.
- Remove from oven and sprinkle chocolate chips over crackers. Bake for another 5 minutes.
One thing I love about both types of toffee is they are made with ingredients you are likely to have on hand in the kitchen! Gotta love not having to wait for a grocery run to make a sweet goody!
Hugs & Yums, Laurie