The Best Ever Toffee
Every year during the holidays, my mom and dad used to get a tin full of homemade toffee from their friends. And every year, it was a fight to the freezer, where it would be stored (hidden) to ensure freshness (longevity). When my dad would take out the tin after dinner while we were watching a movie, we all hid in the hallway (ambushed him) hoping (demanding) he'd offer us our own shard of perfect candy. Spoiler: he always shared.
This year, that memory crept in as I was drinking tea (bourbon) and watching The Family Stone. I was thinking about the holidays with my family. What were our Hanukkah traditions? We lit candles and opened gifts every night, we watched movies and ate plenty of popcorn. Sometimes we went to parties and ate latkes, but generally we just spent time together. And we ate toffee.
This year, I decided to try my hand at it. I looked up a few recipes, gathered my notes from my many adventures with caramels, sauces and brittles, and realized I lost my candy thermometer. So I went without it and I was nervous I'd either burn it or that it would end up a little undercooked and soft. Another spoiler: it turned out incredible! Maybe (probably, definitely) the best ever toffee.
There. I said it.
The. Best. Ever.
I plan on making this every year for friends and family, and I hope you try your hand at it and share it with your friends and family! And honestly, there's no time of year that this toffee isn't perfect, so you don't have to wait for the holidays to roll around again to give it a whirl. Any random Tuesday night will do.
The Best Ever Toffee
- 1 lb. Butter, unsalted
- 2 C. White sugar
- 1 tsp. Kosher salt, plus extra for sprinkling
- 1 tsp. Baking soda
- 1 Tbsp. Vanilla or bourbon
- 8-10 oz Dark chocolate (I love Theo)
- 1/2 C. Toasted almonds, roughly chopped
- 1/2 C. Salted pistachios, roughly chopped
- Line a 9x13 baking sheet with edges with parchment paper and set aside.
- In a small bowl, combine baking soda, salt and vanilla. Set aside.
- Melt butter in a 4 quart sauce pan.
- Add sugar to melted butter, whisking constantly until the combination is a orange-brown, caramel color, around 235-240F (if you remember where your candy thermometer is).
- Take off heat and stir in vanilla mixture, whisking quickly to combine.
- Quickly pour over parchment lined baking sheet and let cool while you chop chocolate, about 3-5 minutes.
- Chop chocolate into 1/4 inch chunks, and sprinkle over slightly cooled toffee. Let sit for 2 minutes or until tops of chocolate are shiny. Using an offset spatula, spreading around evenly.
- Sprinkle almonds, pistachios and a little salt over the top and let cool overnight.
- Break apart and store in airtight container for a week or in the freezer for a month. As if it'll last that long.