LEANNE’S TOFFEE RECIPE It’s amazing what you can do when you mix a few simple molecules with a few triglycerides and heat them to the right temperature. Because you are a science lover, I know you are likely fond of precise measurements and fancy gadgets; however, this is a layman’s version, and I’ve now successfully made it ~57 times without the use of a candy thermometer. If I can do it, so can you. Feel free to give it a try. Like all good directed experiments, please read the instructions through before proceeding. INGREDIENTS: 2- 8 oz sticks of butter (I use salted, if you use unsalted, you’ll need to add salt to taste ~1/2 teaspoon) 1 C. of sugar 5 TBS of water ½ TSP vanilla 12 oz bag of chocolate morsels* 1-2 cups of finely chopped pecans** TOOLS: . A heavy bottomed saucepan . A wooden (or metal spoon) for stirring . Measuring cups . Measuring spoons . A spatula . A chef’s knife (optional for cutting toffee, you could also simply break it into pieces) . A 13”x9” glass baking dish (you could also use a similarly sized cookie sheet) OPTIONAL MATERIALS (if making your toffee two-sided): • A cookie sheet larger than your 13”x9” dish • A small microwavable bowl • A piece of parchment paper approx.16” or so in length (optional—but if using—it must be parchment not wax paper) DIRECTONS: 1. Lay the piece of parchment paper perpendicular across the baking dish so that the paper overhangs the long sides of the dish. This will allow you to easily lift out the toffee. 2. Melt the butter with the water and vanilla over med-high heat in a heavy bottomed saucepan. (I know some of you will want to add the vanilla later (because, science) but I follow the way I was first taught, and this seems to work just fine). 3. Once the butter is fully melted, 1. The mixture is a pale gold when it first starts to boil. add the sugar and keep stirring. Different butters will darken at rates so be patient… (You don’t have to stir like a dervish, some gentle back & forth and round & round is fine. Just don’t leave it unattended) 4. Over time, the mixture will start to boil and darken in color. It will go through many consistency phases. You will want to keep stirring this until the mixture is approximately the color of a brown paper bag and it runs smoothly off the spoon. (I use a wood spoon although you can use metal). This could take over half an hour, be patient. 5. If the mixture is clumpy at all when you lift 2. The mixture is starting to darken but is still very the spoons and the mixture falls back into “bubbly,” see how the bubbles adhere to the spoon… the pot, keep going. When it runs smooth, it’s done. This is the “don’t need a thermometer” tell. A rich color brown and smooth flow. It will go from bubbly to smooth pretty quickly when it’s ready. If you must use a thermometer, heat it until the mixture reaches approximately (285 degrees F/137 degrees C). 6. When it’s starting to run smooth, turn the heat off and stir a moment longer, then pour it into a 13x9 glass pan and use a spatula to smooth it out. 7. Let it set for a moment and add half your chocolate chips. The heat of the toffee will melt them. When 3. The mixture is starting to smoothen out… they appear soft, use a spatula to spread the chocolate evenly over the surface. Sprinkle the chocolate with half the nuts if you are coating both sides. Let it cool so that the chocolate starts to firm up. If making one-sided toffee (chocolate and nuts only on one-side): 8. Use the parchment paper to lift it out of the pan and cut or break it into whatever side shards (pieces) you like once chocolate has set completely (several hours at room temp) If making two-sided toffee (chocolate and nuts on both sides): 9. Place the cookie sheet over the 13”x9” baking dish and invert so the toffee rests on the baking sheet (note: nuts will go flying, so do this carefully or 4. The mixture is now the right color and the right be prepared to clean up. I do it over the sink) consistency… it easily runs smoothly off the spoon… 10. Melt the remaining half of your chocolate in the small bowl in the microwave, use 30 second intervals and stir in between intervals. Should take 1-1/2 minutes. 11. Spread the chocolate over the second side of the toffee and sprinkle with remaining nuts. Once the chocolate has set up (hardened) cut or break it into rough diagonal shards (pieces) 12. As you cut or break the toffee, you will end up with tiny pieces of toffee, chocolate and loose nuts, scoop this into a baggie and freeze, it’s delicious over ice cream! ENJOY!! * Most people prefer milk chocolate chips but it’s up to you. Dark chocolate is great, too. I use ½ bag of morsels for the top and ½ bag for the bottom, but I love chocolate. You could also use ½ the amount and only coat 1 side of the toffee. It’s a matter of preference. My friends prefer it double coated. Of course, that probably explains why they’re my friends. ** I warned you this wasn’t precise. This really depends on how much you like nuts— 1 cup will do the trick whereas a cup on each side will give you more full coverage. You can use other nuts instead of pecans, or leave them out at all if you prefer. PS…the better the butter you use, the better your toffee will taste, but I’ve used a variety of brands with mostly no trouble, just be sure to use real butter, not a butter substitute. If you are making this for the first time and don’t want to pony up for expensive butter, don’t even worry about it. .