|Super awesome iPhone photography. I especially love the garlic at the back.|
I mentioned in my last post that I went to a candy exchange this weekend. I had a heck of a time figuring out what to bring (candy is not my forte. I make good caramels but wrapping them makes me feel sort of violent).
Then I stumbled across this recipe from Aaron's great aunt Utahna (yes. Utahna). Bingo! I'm not really a toffee person but I love this one! It's pretty quick and easy and doesn't even require a candy thermometer (which is good because mine broke like a year ago and I never replaced it).
Raquel hands out awards for best sweater, best tasting candy and best presentation so I wrapped mine in wax paper and made little boxes out of sheets of card stock. I took a calligraphy class a couple weeks ago from Melissa Esplin (it was awesome by the way. Utah people - take her class!) and used my fancy new skillz to make a pretty label. I didn't win (boo!) but I was really happy with how it all turned out! It felt fancy with pretty minimal effort.
Utahna's English Toffee
from Red Couch Recipes
1 cup butter
1 cup granulated sugar
3 tablespoons water
1 cup toasted pecans broken in pieces (toast in 350 degree oven for about 10 minutes)
1-2 cups semi-sweet chocolate chips
Place toasted pecans in the bottom of 8x8 pyrex pan.
Cut butter into pieces and put it into a medium heavy sauce pan with the sugar, and water. Stir frequently with a wooden spoon. The mixture will appear fluffy.
Cook 10ish minutes (it will depend on your stove. Mine took a little longer) until it turns an amber color, starts to leave the sides of the pan, and is slightly smoking.
Take off heat and immediately pour over prepared nuts. Let cool for 8 to 10 minutes. Then sprinkle with chocolate chips. When chips are melted, spread with an offset spatula. Let chocolate set* (it takes several hours). Chip out of the pyrex with a butter knife (there might be a better way to do this. I don't know what it is but it worked just fine and gave me good sized pieces).
*Don't put it in the fridge if you can help it. The cold chocolate doesn't adhere to the toffee very well and it ends up separating when you break up the toffee. If you DO put it in the fridge, let it come back to room temperature before breaking and mash the chocolate down a bit. This I learned the hard way.