Toffee Times Two

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 :)!

TRADITIONAL TOFFEE:

Ingredients

• 2 cups butter
• 2 cups white sugar
• 2 cups semisweet chocolate chips
• 1 cup finely chopped pecans or walnuts

 

 

Directions

1. 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.
2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
3. 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. 
4. Chill in the fridge until set. Break into pieces and get to servin’!

FAUX TOFFEE:

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:

Ingredients

• 1 cup butter
• 1 cup packed brown sugar
• 1 (10 ounce) package saltine crackers
• 1 (12 ounce) package semisweet chocolate chips

 

Directions

1. Preheat oven to 400 degrees.
2. In a small saucepan over medium-high heat melt butter with brown sugar; bring to a boil and remove from heat.
3. Arrange crackers (salt side up) on the bottom of a casserole pan/dish. Pour butter mixture over crackers.
4. Bake in preheated oven for 5 minutes.
5. 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