This recipe….let me tell you bout THIS recipe….it’s the ONE thing my family requests I make each year. They like all the other stuff, but they ask for the toffee. It’s always about the toffee….you know it won’t be bad right? I originally found this recipe on the tasty kitchen website for Lia’s Butter Toffee and truth be told, I haven’t made any changes. The recipe is pretty near perfect. This is the last thing I make each year and I make a double batch to take to my family! I’ll be posting recipes M-W this week & then….a few photos and a recipe over the next couple of weeks but mostly I’ll be on vacation!!! Dreaming up lighter recipes for the new year when we get back on ‘real eating’ again 🙂
I would recommend silpats for this recipe, nothing sticks, but if you don’t have silpats and Santa isn’t going to bring you any, wax paper or parchment paper is a good alternative. PS: put some silpats on your next holiday list 🙂 they are truly amazing. You’re also going to need a candy thermometer or really good digital meat thermometer. If you cook this over 298 degrees F, you’ll have a hot mess–literally.
- 16 ounces, weight Butter, Melted
- 16 ounces, weight Granulated Sugar
- 3 ounces, fluid Water
- 1 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 16 ounces, weight Chopped Topping: Toasted Nuts, Candy Canes, Sea Salt, Etc.
- 24 ounces, weight Tempered Dark Chocolate For Coating, Melted
*Necessary Equipment: Candy Thermometer*
- Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.
- Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.
- Remove from heat and stir in vanilla until well combined.
- Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin.
- Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with half of the melted chocolate and immediately sprinkle with topping.
- When chocolate has totally set, carefully flip over (it’s okay if it falls apart a bit) and coat other side with the rest of the chocolate. Sprinkle on topping.
- Allow to set, then break into bite-size pieces.
- Store in an airtight container.
Need some other desserts for the holidays?