It’s that time of year when I can’t stay out of the kitchen. So far this morning I’ve made bread, bone broth, lemon chicken soup, pot roast and toffee. I don’t know why I make toffee. Somehow it keeps finding its way into my mouth and it’s shamefully half gone by the time guests arrive. I have no self control when it comes to buttery, crunchy toffee and it’s so easy to make. Plus, what better way to enjoy the pecans from my trees?
Ingredients:
- 1 cup butter (I prefer salted)
- 3/4 cup brown sugar
- 3/4 cup white sugar (you can use all white or brown sugar, I just like the mix)
- Chopped pecans (as finely as you like and as much or little as you like)
- Splash Vanilla
- Chocolate bar or chips (optional, for melting on top)
Melt butter over medium high heat and add all the sugar, stirring constantly. Most recipes call to keep this mixture on the heat for 7 minutes. I keep it over heat for 5 minutes until it’s a fluffy, bubbly caramel colored mixture then I remove it from the heat, stir in the vanilla and pour the hot mixture over a cookie tray where the chopped pecans have been awaiting their toffee bath.
If you don’t have a non stick sheet you can lightly butter the sheet but I’ve never had an issue with toffee sticking to the sheet.
At this point if you want to add a chocolate topping this is the time to do it. Sprinkle the chocolate over the hot toffee and spread it around once it’s melted.
Let mixture cool. I put the sheet in the fridge and try not to touch it until it cools…about an hour.
When you’re ready, break it up into pieces and try not to eat it before guest arrive. Good luck!