Randi's Melt in Your Mouth Toffee
A community recipe by LeaNot tested or verified by Nigella.com
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In a heavy saucepan, combine butter, granulated sugar, and brown sugar. Cook SLOWLY over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat. While it's cooking, pour and spread out nuts and chocolate chips (if you're using) into an ungreased 18 X 12 inch sheet-pan that you've lined with a silpat or if not, lightly buttered. Pour hot mixture over the nuts and chocolate, and working quickly, spread out to fill pan evenly with a wooden spoon or heat-resistant spatula. Let the mixture cool and break it into pieces before serving.
Introduction
This toffee recipe, which Randi originally found on the Food Network message boards, is simply divine! It was from a poster named Janine. :) Randi enjoys filling cello bags with the toffee, tying a pretty ribbon around the package to close, and giving these bags as gifts. Her other notes are included below.
Ingredients
Serves: 6-8
- 1 pound butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 1½ cups chopped almonds (toasted if you want)
- 2 cups chocolate chips (semi-sweet, optional)
Method
Randi's Melt in Your Mouth Toffee is a community recipe submitted by Lea and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Randi's notes: I place a Silpat on a half-sheet pan, which makes clean up a breeze. Be sure to use a very heavy pot to ensure the candy doesn't burn.
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What 1 Other has said
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Posted by kath3kidz on 29th October 2012
Show more commentsWhat is a Silpat?? I am British and have not heard of it! Thanks