A few years ago, Brent came home with a recipe for toffee that his boss made for an office Christmas party. He raved and raved about how wonderful it was. I already had a pretty good recipe I liked for toffee, but he said this one was much better. I didn't really think it would be, but I gave it a go.
It's awesome... buttery, crunchy, with a thick layer of milk chocolate...it's melt in your mouth good! I have made it every Christmas since. I don't even know where my old recipe is!
Brent was right again.{but we don't need to let him know}
1 lb. of butter at room temperature
1 c. sugar
small package of crushed almonds
1 pkg. milk chocolate chips
In a large skillet, melt the butter and sugar on low heat. Increase the heat to high and bring to a boil, stirring constantly until mixture turns to a peanut butter brown color. Add 2/3 of the almonds and stir while it is still boiling. Remove from eat and pour into a jelly roll pan. Let stand 5 minutes. Sprinkle chocolate chips on top and let melt. Spread and add remaining crushed almonds. Cool and break into pieces.
Good things can be found in the most unexpected places.I can see why it has become a hit in your family. You can't go wrong with all this chocolate!
ReplyDeleteSounds delicious!
ReplyDeleteI LOVE LOVE LOVE toffee! I am your newest follower :)
ReplyDeleteThis looks awesome!!! YUM!!!
ReplyDeleteSounds delicious! I tried a toffee awhile back- might need to try your recipe out.
ReplyDeleteI actually don't think I've ever made toffee surprisingly!! There so many things I still have that I want to bake/cook.
ReplyDeleteSo another snow storm for tomorrow? This winter is horrible!
I love this recipe for toffee and have used it myself. Yours looks fantastically delicious.
ReplyDeleteI believe that this recipe contains an error. I made it, and the butter/sugar ratio seemed way off. They had a lot of butter. After reading other toffee recipes, it appears that they all have double the sugar of this recipe :)
ReplyDeleteJewel,
ReplyDeleteNo, the recipe doesn't contain an error, BUT it is a very finicky one!
You MUST use room temp butter, the trick is to boil until it is peanut butter brown.
It is also best to make in a large cast iron pan.
It's worth all the hassle though..the best I have ever taste
d! The texture is wonderful.
Sorry you had problems with it...hope this helps!
This didn't turn out the first time I made it.
ReplyDeleteI changed the butter to 1 cup (2 sticks) instead of 1 lb. (4 sticks) and it was PERFECT!