I recently made a “dangerous” snack. It is actually dangerous as snack, but it really should be considered a treat. But the reason it is dangerous is because it is so good it kind of leads to overeating. It is one of those things that is just basically butter, so . . . .well, butter. I saw the recipe on Facebook, so I bet you have seen it, too. If you ever thought about making it, but didn’t want to because it was too much trouble, it is not. It is super easy. The recipe is from Delish’s Chocolate Toffee. Super easy, super yummy. But if it weren’t for the recipe that says to keep cooking it, I probably would have done it wrong. Check out their recipe and video. I altered it a bit, of course.
I’ve made three batches. The first batch was good, but I felt it was missing something. So for the second batch I added more vanilla and more salt . . . I actually measured and didn’t just use a pinch. Then the third batch I sprinkled Cayenne pepper on the chocolate chips. Next time I will sprinkle it on the chocolate. Sprinkling it on the chocolate chips led to uneven flavoring because then I spread the chips. The reason I did it that way was because the first two batches the nuts were falling off, so I didn’t want to spend time sprinkling Cayenne. I wanted to sprinkle the nuts on and get them pressed in a bit before the chocolate set. But I will have to risk it next time to get a more even heat. I don’t like heat so I didn’t care for the Cayenne one. Also, I noticed it just added heat and not really a flavor.
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Chocolate Toffee
1 1/4 cup butter
1 1/4 cup sugar
1 teaspoon vanilla
1 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped almonds
1/2 cup chopped pecans
Sea salt for garnish
Cover a jelly roll pan with parchment paper. Have the chocolate chips ready to go. Make sure your nuts are chopped and ready to go.
In a pan using medium heat, start to melt the butter. Then add the sugar, vanilla, and salt. Stir it up mixing it well, then keep stirring it. Don’t stop. Just keep stirring. The mixture should turn from yellow to amber. It takes about 15 to 20 minutes. If it is taking longer the heat is not high enough. (I find myself turning it up and down. I don’t want to burn it.) Set the timer so you don’t stop too soon!
The mixture gets thick and bubbly.
Pour the toffee onto the jelly roll pan lined with parchment paper. Tilt the pan to get it evenly spread over the pan/paper. Then sprinkle the chocolate chips evenly on top. When the chips begin to melt spread them out so they form a layer over the toffee. Sprinkle with the nuts and salt. Let set until cold. Then break it up and serve/eat!
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I am going to try a batch with milk chocolate. I thought that was the issue with the first batch, the chocolate, so I bought milk chocolate. But once I added the additional salt and vanilla it was great. But I am still going to try it with milk chocolate.
You’ll see in the pictures, I tried sesame seeds and nigella seeds. That didn’t do anything for me.
You know I don’t like heat, so help me out here. My hubby likes heat, what adds a little bit of flavor and heat?
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