art 1 of my Holiday Goodies series features good ole chocolate and hazelnut toffee. I grew up loving Almond Roca and milling around See's Candies in hopes that they would offer out yummy samples with crispy centers. Later on in life I worked at an investment firm that received baskets and baskets of holiday treats, one of them being a brick of chocolate toffee, handmade from some lovely state that houses a lovely woman who makes these wonderful bricks of toffee. I wish I remembered the name, I'd love to get a shipment. As I reminisced about the wonderful toffees of my life I thought, hey, why not make my own?
Alexandra from Alexandra Cooks blogged a very easy and no muss no fuss recipe for toffee. The Boyfriend and I gave it a go and true to post, things came out surprisingly well. There's no baking involved and if you drop a glop of toffee on your stove, give it some time to harden and it will lift right off!
Daley Toffee: A Family Recipe
1 C. salted butter
1 C. sugar
3 T. water (if tap, put through a Britta or use well or bottled)
1 1/8 tsp. vanilla
2/3 C. ground pecans (or nut of your choice)
4-6 oz. premium milk chococlate (bar form is easiest; can also do a dark chocolate but we think milk chocolate is best)
1. Cook butter, sugar, water, and vanilla over medium heat stirring CONSTANTLY until golden brown — test for hard ball stage in cold water. It may smoke, but don't worry.
2. Put half to 2/3 of the nuts in the bottom of a greased 9x9 inch pan.
3. Pour the cooked butter/sugar mixture over the nuts.
4. Wait a few minutes and put the chocolate on top — when chocolate softens, spread evenly and sprinkle remaining nuts on top.
5. When completely cool, break into pieces. Store in airtight container.
NOTE: You can also use an 8x13 if you'd prefer a thinner version — in which case increase nuts to 1 C.
I crushed up some hazelnuts, left over from my Nutella and Hazelnut Biscotti and used some semi sweet chocolate bars that I had left over in my cabinet.