Right before summer started, one of the moms in school shared her Christmas Toffee recipe to the 2nd Grade Class. Unfortunately, I cannot share her recipe here. Below is something similar adapted from Bon Appetit Magazine.
You may eyeball the toffee in case you do not have a candy thermometer. Wooden spoon and oven mitts however, are essentials.
- Cover one jelly roll pan with aluminum foil.
- Melt butter in heavy medium saucepan over low heat.
- Add next 6 ingredients; stir until sugars dissolve.
- Attach clip-on candy thermometer to pan.
- Increase heat to medium; boil until thermometer registers 290°F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about 20 minutes.
- Remove pan from heat. Mix in 1 cup nuts.
- Immediately pour candy onto jelly roll pan.
- Spread toffee to 1/4-inch thickness.
- Immediately sprinkle chocolate atop toffee. Let stand 1 minute.
- Using back of spoon, spread chocolate over toffee.
- Sprinkle with 1 cup nuts.
- Chill 1 hour. Break toffee into pieces. (Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)