SWEET & SALTY = Delicious Toffee
Ingredients:
Bottom Layer:
2 cups pretzel pieces
1 cup lightly salted
peanuts
Toffee:
1 lb butter (frozen)
1 ½ cups sugar
2 tablespoons cold water
Top
Layer:
1 cup chocolate chips (I like Ghirardelli or other premium
chocolate)
1 cup peanut butter chips
1 cup lightly salted peanuts
1 cup pretzel pieces or square pretzels
Directions:
Line a baking
sheet with foil or parchment paper, extending it over edges of pan.
Evenly distribute peanuts and pretzels over parchment
paper.
In a 3 - 4 quart heavy saucepan combine the frozen butter,
sugar, and cold water. Cook over
medium heat to boiling, stirring to
dissolve sugar. Clip a candy
thermometer to the pan. Cook,
stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes. Butter/ Sugar Mixture
should boil at a steady rate over
the entire surface. The butter and sugar
will change color when it is ready…it will be a light brown color. (Adjust heat
as necessary so that mixture does not boil over.)
Remove from
heat; remove thermometer. Pour toffee
(butter and sugar) over pretzels and peanuts. Wait
a few minutes and mix the chocolate chips and the peanut butter chips, then
sprinkle the chip mixture over the toffee. Wait about 3 minutes to let the chips
melt, then ,using a spatula (I like to use an angled spatula), spread the melted chips over the
toffee. Add 1 cup peanuts and 1 cup
chopped pretzels and gently press into the chocolate. Carefully Lift the parchment from the baking
sheet and set on a cooling rack to
let it evenly cool. Let sit overnight or up to 24 hours in
a cool dry place. Break into pieces (I used a multi pronged ice pick) and store any
leftovers in an airtight container.
Ingredients |
Pretzel Peanut Layer |
Getting Ready to Make Toffee |
Toffee and Sugar Cooking |
Almost Done |
Done |
Pretzel, peanuts, and chips |
setting |
Ready to Serve |
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