| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Candies, Desserts, Holidays |
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
2-1/2 sticks unsalted butt |
| 1 1/4 |
c |
Packed light-brown sugar |
| 1/4 |
c |
Water |
| 1 |
T |
Honey |
| 1 |
c |
Toasted and skinned hazelnut |
|
|
chopped |
| 1/4 |
t |
Vanilla extract |
| 1 |
c |
Semisweet chocolate chips |
|
|
about 6 ounces |
INSTRUCTIONS
Butter a small baking sheet. Melt the butter over low heat in a large
heavy saucepan. Add the sugar, water, and honey and stir constantly
until melted, using a wooden spoon. Increase the heat to moderately
high and continue cooking for 15 minutes, or till the mixture reaches
290 degrees (hard-ball stage) on a candy thermometer, stirring often
with a wooden spatula, scraping the bottom of the pan to make sure the
mixture is not sticking. Remove the pan from the heat and stir in the
chopped nuts and vanilla extract. Pour the toffee evenly onto the
prepared baking sheet. Cool about 5 minutes, until the surface is
barely set. Sprinkle the top of the toffee with the chocolate chips.
Let stand about 10 minutes, until the toffee is completely set and the
chocolate is melted. Spread the chocolate evenly in a thin layer over
the toffee. Cool completely until the chocolate is firm. Break the
toffee into rough pieces and store in an airtight container for up to
5 days. Makes about 1 pound. Source: "An Edible Christmas" cookbook
by Irena Chalmers From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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