Freckles in April: Recipe: Utahna's Toffee

Wednesday, December 14, 2011

Recipe: Utahna's Toffee

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.

10 comments:

  1. Yum!! That looks delicious!

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  2. This looks really yummy, and I love your packaging! So pretty and sad that I live way too far away to take that calligraphy class.

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  3. i wish i was making this today instead of working. i LOVE toffee, but i've never made it myself (sad).

    your calligraphy looks fantastic! i'm so impressed, considering my efforts were borderline embarrassing. maybe i just need to practice...

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  4. Oh my goodness I love toffee! I want to try this. Maybe not try making it, but try tasting it...

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  5. Mmmmmm, that looks delicious! I've had that recipe pinned and was planning to make it for neighbors this weekend . . . I'm glad to hear it's a winner! I love the way you packaged it . . . hopefully you'll be flattered if I copy you. Although my handwriting is not even close to as cute as yours--that is seriously amazing. No joke, I spent like 45 minutes on Sunday practicing my handwriting. I'm tired of it looking like a 3rd grader's. No dice, it's still atrocious.

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  6. My Great Grandmas name was Utahna... any relation? Lol

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  7. Nice calligraphy (: And I was telling my husband about your husband's great aunt's name in the car the other night--that is some real dedication.

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  8. I have a sister-in-law named Texann. Some people just really love their state, I guess. Thanks for the toffee recipe. I think I'll try it for Christmas.

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  9. You totally tricked me with the fancy calligraphy there. Can you send Melissa up here to give me lessons too? I'd be deeply grateful. And tell her to bring a box of the toffee while she's at it.

    PS. hope you're feeling better!!

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  10. So, my MIL gave me a giant stack of recipe cards that belonged to her mother. I believe that these recipes were exchanged at some sort of Relief Society or other club event because all the cards have the names of the submitter. There are several with a woman named Utahna Timothy, so I had to come and comment and ask if we are talking about the same lady. How many Utahnas can there be? And, in case you were wondering, I'm most certain I'll be writing a blog post about the awesome that is this stack of recipe cards, most of which are "salad" (read: Jello) recipes.

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