Hey everyone! Only a few days until Christmas; which means only a few days left to get some baking in! I have been MIA from the blog due to being on a bender...a baking bender. Yes folks, thats right, I baked for 2 1/2 days straight. Only sat down to eat lunch and when I went to bed; the only other break I took was to go on the treadmill. I went on the treadmill cause I felt like the butter from baking was just soaking through my skin...good thing it doesn't. Speaking of butter....this is one of the things I made in my Christmas baking. I am very good at making goodies and not eating them; but, this may have been an exception! So, here is the recipe without pictures. Sad, I know, but...with all the baking I was doing I (can't believe i'm going to say this) didn't have time (ouch!). Anyways, enjoy this butter toffee that is crunchy, flavorful, and blissful!
Oh, PS...with all the baking I did...I have a new love for candy thermometers :)
16 ounces butter
2 1/4 cups sugar
6 tablespoons water
1 tsp salt
1 tsp vanilla
Chopped topping of your choice; candy canes, sea salt, nuts, etc
Melted chocolate (I used melted milk choc. chips)
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 (this takes a while; be patient! :)
Remove from heat and stir in vanilla until well combined. Pour the mixture onto a silicone baking mat or good parchment paper. 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 the melte chocolate and immediately sprinkle with topping. When chocolate has totally set, carefully flip over and coat other side with the rest of the chocolate. Sprinkle on topping. Allot to set, then break into pieces.
Recipe from: http://www.thepioneerwoman.com/