My not-so-secret sweet tooth really came out to play this weekend. Given the cold and gloomy weather, we spent all day Saturday cooking, baking and drinking our way through the kitchen…it’s a good thing I like leftovers because I’ll have them for days.
Of everything we made, the english toffee was my favorite. Simple, quick and delicious, this forgotten dessert is a total crowd pleaser and can be made in a variety of flavors.
Start by preheating the oven to 350ºF and toast 3/4 cup of chopped pecans for 6-8 minutes. In a saucepan, melt 1 cup of butter, 1 cup of sugar, 2 tablespoons of water and 1/8 tsp of salt until the mixture reaches 305ºF – this is easy if you have a candy thermometer but if not, keep a close eye on the pan until the mixture is a deep golden brown. Remove from heat and stir in 1 tsp of pure vanilla extract. Pour out onto a foil covered cookie sheet and let cool until the mixture has hardened (about 45 minutes). Melt 8 ounces of bittersweet chocolate, spread over the cooled toffee and finish by sprinkling the chopped pecans on top. For best results, let the chocolate set for about an hour.