TOFFEE BREAK


TOFFEE BREAK

Merry Christmas Eve!

I couldn’t help thinking of my neglected blog. Poor neglected child. I’m sorry.

Will a wonderful Toffee recipe make it up to you guys?

Recipe adapted from Piece of Cake:

1 cup whole raw almonds (*substituted for chopped walnuts for topping)
1/2 pound unsalted butter (2 cups)
1 generous teaspoon fleur de sel (*used sea salt)
1 cup plus 6 tablespoons granulated sugar
1 tablespoon corn syrup (*omitted–instead I did something crazy and spontaneous by adding a splash of Bailey)
6 ounces high quality semi-sweet chocolate chips (I used a mixture of Newman’s Own Organics, Nutella Hazelnut Spread, and Hershey’s Cocoa Powder)


Directions

Line a rectangular pan with wax paper. Butter the pan.

Drop 1/2 pound of butter into a medium size pot. Wait until it’s about 3/4 melted to add in salt and sugar. Keep stirring until the color begins to turn brown. Pour in a splash of Bailey’s. Make sure it’s just a small drop so the taste of the alcohol doesn’t overpower the toffee mixture. Keep stirring until the mixture feels almost like taffy and the color turns almost amber brown. Turn off the fire but keep stirring.

Pour the toffee into the prepared pan. Smooth out the bubbles. Let the toffee cool. Meanwhile, melt the chocolate mixture. Once melted, pour on top of toffee. Sprinkle with chopped walnuts. Wait for the candy to cool before placing into the fridge for further solidification. Once harden, you can hammer and break into pieces.


I packed the treats into transparent plastic cups filled with Newman’s Own Organics Cinnamon Alphabet Cookies, Ghiradelli White Chocolate Chips, Newman’s Own Organic Spelt Pretzels, and Newman’s Own Organic Milk Chocolate Squares.

Thanks again Newman’s Own Organics for letting me spread the love and holiday joy!

Cheers!

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