My homemade toffee brittle

A few people have asked me for my recipe for this delicous treat so here it is! It's actually not that tricky it just requires some patience (constant stirring!) My number one piece of advice is don't try to make it without a candy thermometer! (you really need one!) or alterntively if you have a meat one you could use that but whatever you do just make sure you don't use a plastic spoon for stirring it! The mixture gets VERY hot and you don't want to melt your spoon into your delicious buttery toffee.

Ingredients

1 cup sugar

1 cup butter or margarine

1/4 cup water

1/2 cup dark chocolate chips

1/2 cup finely chopped pecans/ almonds or any other roasted nut of your choosing

sea salt for sprinkling

 

1. Heat sugar, butter and water to boiling in a heavy bottomed saucepan, stirring constantly; reduce heat to medium. Cook about 10-13 minutes, stirring constantly until it reaches 300°F on candy thermometer (150 degrees F) or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn).

2. Immediately pour toffee onto ungreased large cookie sheet or if you'd like it thicker then a big brownie pan. If necessary, quickly spread mixture to 1/4-inch thickness. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with nuts of your choice and sea salt.

3. Let stand at room temperature about 1 hour, or refrigerate if desired, until firm. Break into bite-size pieces. Store in airtight container. It lasts for about 2-3 days in an air tight container but try to to let it sit out or it will go sticky.

I hope you enjoy this as much as my friends and family do. Once you've made it once you'll want to make it agian and agian, it's so good!