Happy New Year! I hope you all had a great holiday. Ours was pretty quiet, which was good because all three of us got sick, one after the other – always a great way to spend one’s vacation. We have this week left to try to get as many things crossed off our to-do list as possible. We’re not holding our breath that they’ll all get done, but we’ll do our best.
In the meantime, here’s a quick little toffee recipe to help you combat those mid-winter blahs. I doubled the recipe, which I would not recommend, because the toffee sets so quickly it’s hard to get both batches flattened out on the pans fast enough.
Line a baking sheet with parchment paper and put it aside for a bit.
In a heavy saucepan, combine 1/2 cup butter, 1 1/4 cups granulated sugar, 1 tablespoon corn syrup, and 2 tablespoons water.
Attach a candy thermometer to the side and heat that over medium until it reads 300°F. Try to avoid stirring as much as possible, and if you do, don’t use a metal spoon – wood or silicone will prevent premature crystallization.
Next to the pot, place a little container of 1/4 teaspoon baking soda and another of 1/2 teaspoon vanilla. You’ll need to have those handy at short notice later on.
While you’re keeping an eye on the sugar, crush up about 1 1/2 cups pretzel twists.I also had some salted peanuts on hand so I crushed and dumped those in as well – probably about 3/4 cup salted peanuts.
And gather up 1 cup chocolate chips. I mixed mine with some dark chocolate for flavour.
When your sugar has caramelized and gotten to the hard crack stage (that’s 300°F), remove it from the heat and quickly stir in the baking soda and vanilla. Try to resist screaming as it fizzes up and gets all terrifying. I promise that will pass.
Toss in the pretzels and peanuts and stir the toffee quickly.
Then tip it out onto your parchment sheet and flatten it down as much as you can before it starts to set.
Sprinkle the chocolate evenly over the top of the toffee and let it stand for a few minutes while the chocolate melts.
Then smooth out the melted chocolate with a spatula.
Sprinkle the top of the chocolate with fleur de sel and let harden in the refrigerator for about an hour.
Once it’s hardened, break it up into chunks and
eat it all by yourself! share it with your friends and family.