Toffee

I first started making toffee when I was pregnant with the Boy – and that is a long time ago. My favorite candy to make in winter, basically the only time we can do it here, is my grandmother Daisy’s Vanilla Taffy. That recipe though required the cooperation of mother nature in the form of really really low humidity. So far, this December that has been few and far between, so I satisfy my candy making desires by making toffee. This is a new recipe to me, but, in the grand scheme of things, I think it turned out very well. A few notes – you must have a candy thermometer. The old methods of figuring if you have heated your sugar enough may have worked 70 years ago, but in this day, that just seems a recipe for a disaster. Buy the damn candy thermometer – they are not that expensive. Or if you have a good digital instant read thermometer, those work too. I finally bit the bullet and got a Thermapen this year. I love it. It was probably last year’s model, but it is nothing short of amazing. And yes, it really works for candy too. dd_1692

So here are the details:

1 cup chopped pecans, or more if that works for you – Renfroes Pecans
1 1/2 cups (3 sticks) unsalted butter
2 cups sugar
2 Tbs corn syrup

1/4 tsp kosher salt
1 12 oz bag of Ghirandelli semi-sweet chocolate chips

In a skillet, dry roast the pecans until they become fragrant. Do not wander away or they will burn, it is inevitable. Let cool and coarsely chop.

Line a 9 x 13 inch baking sheet with heavy duty aluminum foil. Sprinkle half the pecans on the baking sheet forming a single layer. Reserve the rest for the top of the toffee.

Put the butter, sugar, corn syrup, and salt in a large, heavy bottomed saucepan. Clip the candy thermometer to the pan, but do not let it touch the bottom of the pot – that will mess up your reading. Heat mixture over medium heat and cook, stirring constantly, until the butter is melted. Continue to cook, stirring occasional, until the sugar has melted. The toffee is ready when it reaches 295 – 305 degrees F.* This make take 15 minutes or so.

Pour the toffee over the pecans and spread evenly with a heatproof (read: Get It Right) spatula and tap the pan to get any bubbles out.

Let the toffee cool for a couple of minutes and the spread the chips evenly over the surface. Wait 3 minutes, until chocolate looks slightly melted and use and offset spatula to spread the chocolate evenly over the toffee. Sprinkle with remaining pecans and press them lightly into the surface.

Let cool at room temperature for at least an hour and put in the fridge overnight to cool completely. Once cooled, pull off the foil and break into pieces. Store in an airtight container in the fridge. Can be kept there for three months, but do not expect it will be.

*This is when my OCD kicks in and I pretty much hover over the pot and stir the whole time. Well, off and on anyway.

Source: Simply Recipes

 

Butter Usage – by month – May 2016

11 May 2016 – 16 Tbs – Pretzel Toffee – Did not work – need to use a thermometer for the temp of toffee. Damnation

12 May 2016 – 16 Tbs – Shortbread with mini chocolate chips & Heath pieces – just saying damn skippy – And my birthday – the 50th. So where do we go from here? Being old that’s where I go anyway. Just something I have to do. I have always said it is better than the alternative.

21 May 2016 – 16 Tbs – Pretzel Toffee – again. This time I got it right. It is stupidly good. Yep. Stupid. D&D_1465

This was not the best month for me. My Fred died and I miss him so. But I also miss my Mom and my little Bering and my big dog Duke. I am kind of tired of people and dogs I love dying.  Yep tired of all this.

Will do better next month – really need to get back into the kitchen and do something useful.

The kitchen always makes me feel better.