Here’s the deal. I don’t know if this is really the best or easiest toffee to make, because it was my first go at making homemade toffee. I’m not a huge toffee lover. I’ll never buy a Heath Bar or a Score Bar. Never. But toffee is a Christmas staple and so when I saw this simple recipe I decided to give it a try. I figured it’d make a good treat to send with Brett to work or give to some neighbors.
Turns out I totally like toffee, at least this toffee. I nibbled my way through…..well….let’s just say a lot of it. I somehow managed to save some for Brett to take to work….where he ate it all….didn’t even share with his coworkers. He happens to love toffee though.
And yes, this really is sooo easy to make. Perfect for this busy time of year when we feel like we just can’t squeeze in one more thing.
You start by melting butter, sugar and a little salt together and letting it boil until it becomes this rich, amber color. Then you pour it onto a baking sheet and sprinkle some chocolate chips on top. As the chocolate chips melt you spread them out over the toffee layer creating a smooth, rich chocolate layer. Then sprinkle lots of chopped almonds all over the top.
Chill it, break it, and eat it.
I guess it is the best and easiest toffee I’ve ever made.
**this recipe makes about 2 lbs of toffee (I halved the recipe when I made it).
source: All Recipes
I smiled when this came to my email today. Toffee is just so amazing. This would be a great edible gift for Christmas this year.
Mmm. That was easy! I think I’ll give this a try this afternoon and take it to my sunday school class for a treat 🙂
I tried it twice and it didn’t work for me. The sugar crystalized and it came out chewy and not crunchy. I looked all over the web for other toffee recipes and almost everyone had water in the list of ingredients…..do you have any suggestions? The flavor was wonderful but the texture was not.
The recipe is from Allrecipes and it doesn’t require water. Did you use a candy thermometer? I’m so sorry it didn’t work out for you, I’ve made it several times and haven’t had problems.
this toffee is simple perfection Kristy. Wow, it looks SO good. I can never control myself around toffee, especially toffee looking this darn amazing.
They look really good and I bet they taste great as well.
I had to half the written recipe up there and so far it seems like it’s going to be great!
It didn’t darken in color till the last few degrees and I used crushed pecans because that’s what .
The only problem I have right now is it won’t come off the paper! Maybe I should have buttered it first? Now I’m afraid that after I break it up I’m going to have to spend the rest of the afternoon pulling bits of parchment paper off the toffee. This isn’t the first time I’ve had that happen, too. Hmmmm.
Toffee is my favorite, though! I can’t wait to see what it’s like when it finishes cooling. 🙂 I just tried a piece from the edge that came off the paper and the taste and texture are perfect!! Yummmmm!
::EDIT::
It *looks* like all I needed was to be more patient and let it cool more before messing with it as more and more pieces are breaking off from the middle sections that were sticking. Patience is a virtue……just not one of mine. LOL Again….Yummmm!