first, i apologize for the crappy pic of the finished toffee, but it is dark, gray and pouring outside, so no natural light photo. i need to snap something because it was being inhaled. oh well, sorry.
okay, this is the easiest and tastiest toffee. it comes together in minutes. the wait time is mostly for the chocolate to harden. i am making more today!
place a cup of nuts, your choice, on a silpat or parchment paper. spread them out, they don't have to be perfect, although i did flip my pecans upright, but just sprinkled on the slivered almonds. in a saucepan on high and stirring constantly, melt two sticks of butter and one cup of sugar, tsp of vanilla and pinch of salt. stir, stir, stir until it goes from light brown to about the color of the pecans above.
now pour the toffee mixture all over your nuts. do not scrape the pan, you don't want the crystals clinging to the side, just let it flow over your nuts covering the best you can. now let it cool. it will cool very quickly, maybe ten minutes or so. you will be surprised. oh, your saucepan will look like a mess, but go fill it with water, let it sit and magically the toffee residue will pour out with the water.
now melt a cup of chocolate chips(semi-sweet or milk) in the microwave, stir often as not to burn. start at one minute, stir, heat in ten second intervals till you get the right consistency. pour over you toffee and make pretty swirls with your knife covering your toffee the best you can. at this point you could sprinkle anything you would like on top, crushed nuts, candy sprinkles, me, it was sea salt. i only wished i had some fleur de sel. let the toffee cool, a few hours, then break into pieces. enjoy!
this is crazy good folks!
Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @
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