Ultimate Evil Toffee
Mar. 13th, 2005 02:02 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
hearthstone1 lb. butter (NO, margarine is not acceptable!)
2 c. sugar
1/2 c. water
2 c. mixed nuts
1 12-oz pkg chocolate chips
Melt butter in a heavy 3-quart pan. Add sugar and water, bring to a boil. Lower heat to medium (not low), add nuts. Stirring frequently, bring to 300 degrees F.
(Recipe books always say to stir toffee constantly. I don't. Just keep an eye on it--if your pan is heavy enough it'll be fine. If not, maybe you should stir constantly after all. I'm just trying to save you some work here.)
Pour into am ungreased jelly roll pan, spread the mixture around until the pan is covered. Don't lick the spoon, you'll burn your tongue. Immediately fill the pan with hot soapy water and start it soaking, along with the spoon--you'll be glad you did in the morning.
Scatter the chips (the better the chip, the more evil the toffee--maybe Ghirardelli instead of Hershey's?--but still pretty evil with store-brand chips as long as they're real chocolate) around the toffee while it's still hot. Wait a minute or two, then spread the melted chips around with a spoon.
Let cool enough for the chocolate to harden, then break into pieces. The toffee layer will set first, so you can eat it sooner if you don't mind licking melted chocolate off of your fingers.
You don't have to use mixed nuts, I just happen to like them. You could use pecans, cashews, macadamia nuts, whatever.
2 c. sugar
1/2 c. water
2 c. mixed nuts
1 12-oz pkg chocolate chips
Melt butter in a heavy 3-quart pan. Add sugar and water, bring to a boil. Lower heat to medium (not low), add nuts. Stirring frequently, bring to 300 degrees F.
(Recipe books always say to stir toffee constantly. I don't. Just keep an eye on it--if your pan is heavy enough it'll be fine. If not, maybe you should stir constantly after all. I'm just trying to save you some work here.)
Pour into am ungreased jelly roll pan, spread the mixture around until the pan is covered. Don't lick the spoon, you'll burn your tongue. Immediately fill the pan with hot soapy water and start it soaking, along with the spoon--you'll be glad you did in the morning.
Scatter the chips (the better the chip, the more evil the toffee--maybe Ghirardelli instead of Hershey's?--but still pretty evil with store-brand chips as long as they're real chocolate) around the toffee while it's still hot. Wait a minute or two, then spread the melted chips around with a spoon.
Let cool enough for the chocolate to harden, then break into pieces. The toffee layer will set first, so you can eat it sooner if you don't mind licking melted chocolate off of your fingers.
You don't have to use mixed nuts, I just happen to like them. You could use pecans, cashews, macadamia nuts, whatever.
