Wednesday, January 4, 2012

Happy Anniversary!

Happy Anniversary to my scrubby Paulie, 15 years flew by like a blink of an eye.  I just had to make him something sweet - his fave is English Toffee:

Here is the simple recipe:
  • 2 cups (16 tbls or 1/2 lb) unsalted butter
  • 2 cups of white sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups chocolate chips
  • 2 cups chopped nuts, I used pecans
In a heavy bottom pot with high sides, melt butter, add sugar & salt and cook till it reaches about 284 degrees. I added a dash of vanilla because it's my hubby's favorite flavor but you can leave that out entirely.  Pour the sugar/butter mixture on to a Sil Pat lined bunt pan or a cookie sheet with a lip.  Spread chocolate chips, allow them to melt from the heat of the sugar/butter mixture, spread evenly then sprinkle with chopped nuts.  You may need to press the nuts in slightly, as I did in the video below.  Set in a cool place to set up and then break apart and eat.  Store in a sealed container in the fridge, due to the high butter content it could turn rancid if left on the counter.

Re-purposed Yankee Candle jar for the Toffee.
  • Black Fellows Cover stock cut 11 3/4 by 3 3/4 inches
  • Kraft card stock from The Paper Company/Hobby Lobby cut to 11 x 3 1/2 inches
  • StampersBest S.W.A.K. stamp in StazOn Blazing Red
  • Wild Orchid Crafts Deep Red Rhinestones in 4mm & 5mm
  • Spellbinders Nestabilities - Labels 21 from

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