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Simple Salted Toffee

 

 

Happy Sunday, guys!!

So I don’t *normally* post on Sundays but the thought of keeping this from you was criminal.

It is SO easy and SO delicious and I am absotively in love with it.

Don’t tell Jessie.

The thought of candy thermometers give me shivers.

And working with yeast.

Ughhhhhh. I get panicked thinking about rising dough. I mean, who has time for that? And yeast. It’s a powder… and I’m frightened by it.

Hi, I’m Hayley, and I’m frightened by yeast. And candy thermometers.

Anyway, back to candy. This toffee requires absolutely no thermometers of any kind, requires minimal effort, yet tastes rich and ritzy, like gourmet candy.

Methinks you need to bookmark this recipe for Christmastime. Hello, homemade toffee? Everyone will love you. That means more presents. You’re welcome, friends.

Plus, this toffee is versatile, so you can add different mix-ins to suit your tastes. I used toffee bits for added crunch + texture, and sea salt for a sweet and salty twist. Butterscotch chips would be good, or even chopped cookies.

So are you making it yet??

Simple Salted Toffee *adapted from Betty Crocker’s Cookbook

1 stick butter
3/4 cup brown sugar
1 cup toffee bits
3/4 cup semi-sweet chocolate chips
Sea salt

1. Line an 8×8 inch baking pan with foil, extending the sides over the edge of the pan. Lightly mist the foil with cooking spray. Sprinkle the toffee bits (or any other mix-in of your choice) in an even layer on the bottom of your pan.
2. In a medium saucepan, bring the butter and brown sugar to a boil. Boil for 5 minutes, stirring constantly. Mixture will be thick and caramely. Pour the bubbling mixture on top of the toffee bits, spreading to fit the pan.
3. Immediately sprinkle the chocolate chips on top. Place the pan in the microwave to sit for about 5 minutes (it just needs to be in a closed space undisturbed to help melt the chocolate chips). Spread the chocolate chips in an even layer once they’ve melted. Sprinkle immediately with sea salt.
4. Allow the toffee to harden in the fridge for several hours. Snap the toffee into pieces. Store airtight for up to 1 week. You can store in the fridge (bring to room temperature before eating) or at room temperature.

SO GOOD! I mean, just look at that caramelized butter and brown sugar. Hubba hubba. And FYI, sea salt makes everything better… but you knew that.

Have a wonderful weekend!!

xo, Hayley

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Comments

  1. I think you’ll get over your fear of yeast eventually :) There’s nothing like the smell of fresh baked yeast bread! It’s an accomplishment. You should start with pizza dough. I think it only needs one rise and it doesn’t get any easier. Love the toffee.

  2. June Ferguson says:

    Man, that toffee looks yummy! I just about panicked reading through the recipe when I saw the dread word MICROWAVE! I used to love making peanut brittle in the mic until the day my big glass bowl full of sugar and syrup and peanuts decided to explode while cooking in the microwave! Needless to say, cleaning up THAT icky, sticky, full of splintered glass mess was enough to make me swear off candy-making in general, and I definitely won’t be using my mic to do it anytime soon. But, that being said, I am quite fine with using the mic as a “holding cell” for melting chocolate! ;-)
    Thanks for sharing the recipe in plenty of time for me to get my mind around the fact that it’s getting to be time to plan Christmas gift goodies already!
    June in KS

    • Hi June! Eeeek, that sounds like a traumatic story and I definitely understand your hesitance!! That sounds like a painful, awful mess to clean up–candy shouldn’t be a pain! However, yes, this uses the microwave only as a “holding cell”–I love that term. Glad to share with you and yes, crazy that Christmas is practically around the corner!! Have a great Sunday, June!

  3. It looks great and good for you for checking off something like this from your to-do list! I made Saltine Toffee, i.e. Christmas Crack, as it’s sometimes called last xmas season. Similar result but slightly diff process. Boil the mixture on the stovetop, pour over saltines, bake, then top w/ choc and bake til melted. Delish!

  4. Hmmm…I have my own toffee recipe. I’ve never used yeast in it but I do use a candy thermometer because the sugar and butter mixture can burn easily if it goes beyond 300° Fahrenheit. They are cheap and I recommend investing in one.

  5. Looks so good. I have a toffee recipe I make every year at Christmas (hmmm, I still haven’t posted that recipe). No candy thermometers in mine either ;)
    This looks fabulous girl!

  6. I was afraid of yeast and candy thermometers forever. I’m over my yeast fear now, and you totally need to try. Candy thermometers…well I still hate mine but I actually use it, so that’s progress. LOVE toffee!!! Especially with more toffee inside.

  7. Hubba hubba is right! I love the toffee and sea salt combo. And I love you for giving me a toffee recipe that doesn’t use a candy thermometer!

  8. Totally making this come Christmas time! I love toffee!

  9. holy crap – that looks way too good – I was planning on beginning my “better” eating habits tomorrow – now I need to make toffee – seriously my stomach is growling

  10. Yum, I can’t believe you don’t even need a candy thermometer for this! I love any toffee and especially with chocolate and sea salt!

  11. New reader/follower decloaking here.
    I’d like to link this recipe in a posintg on my blog and if possible use one of the photos …with proper credits, bells, whistles, sprinkles and maybe a pony ?? I can’t wait to make this !!!!!!!!!!!..

    Waving from Houston

    Boschka aka Jane

    • Hey Jane! Absolutely–as long as the photo and any recipes/links are credited, I’m A-Okay with it. Thank you for checking in–I really appreciate that! If I had a pony to spare, you’d get one :)

  12. Girl, how do you get so many posts up in a week? You amaze me! And this toffee?? OMG, it looks so awesome. Not only could I eat the entire batch plain, but I’m guessing I’d have to make another to add into some cookies. Aaaah, the possibilities are endless! And I’m with you on Fall. It’s my favorite season…I’m totally on the countdown!

  13. Haha, the ‘I’m frightened by yeast’ made me giggle but not in the intended way. Yay for posting on a Sunday and rightly so, looks so yummy. I bought a thermometer in which I can use in candy making but I haven’t got around to using it yet. Besides the fact I have no moulds, I’mma little frightened too. I worry I’ll pour boiling sugar all over my hands then stupidly run under cold water and it latch like glue or something.

    I think a lot. And talk, obviosuly.

  14. K, gotta just double check… when you say a stick of butter, do you mean a pound? There are so many sizes being sold now-a-days that you just gotta make sure :)
    This sounds awesome… I have made the “Crack Toffee” before and LOVE it!!!! We added slivered almonds and it almost resembled almond rocca, YUMMM!

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