Finished Toffee (Recipe)
I made a batch of this toffee right before Christmas to give as gifts, and it got raves all around. Making candy at home is widely considered "advanced" and "difficult." It's actually not particularly hard-- I don't even use a thermometer and my candy always comes out fine. Just be brave, stir-stir-stir, and smile when people shower you with awe and adulation upon their first taste of toffee.
Delicious Crunchy Toffee
1 lb. butter (4 sticks, yes.)
3 Tbsp. water
2 cups sugar
1/2 tsp. salt
1/2 tsp. vanilla
1 bag chocolate chips
1 cup chopped or slivered nuts (almonds, pecans or walnuts)
Prepare a large cookie sheet by lining it with waxed paper.
In a large skillet or pot, melt butter, water, sugar, and salt over medium high heat. Stir constantly and rapidly with wooden spoon. Boil, stirring rapidly, until mixture starts to turn a deep golden tan. I stirred for about 20 minutes before the mixture reached the proper tan color, so limber up ahead of time and settle in for a lot of stirring. Quickly remove from heat so as not to burn the mixture. Stir in the vanilla.
Pour mixture into rimmed cookie sheet. Spread it a little with a heat-proof spatula to make sure it's even. The pan will get VERY hot, so be careful not to burn yourself. Wait five minutes, then sprinkle mixture with chocolate. When chocolate looks glossy, spread it out with a spatula. Then, sprinkle on the chopped nuts and press them into the melted chocolate with your hand.
Let the toffee cool for an hour or two, until it is thoroughly hard and the chocolate has solidified. Break it into bite-sized chunks and store it in zip-lock baggies or airtight containers.