Thursday, December 8, 2011

Nutty Chocolate Toffee Stuff

  As usual, this is a combination of two recipes, with my own idea of How Things Work thrown in for good measure... :D I hope you enjoy it as much as I do/did/am. And please. Don't yell at me like mom does when it happens to sit in front of your face while it gets broken into  *bite sized pieces* ;)
  I just used semi-sweet chips 'cause that's all I found when I raided the cupboards, but just think -if you like dark chocolate- what this would taste like with Ghirardelli chips in it. See, I was looking for them in my freezer to use in this recipe, but I apparently have a large mouse *ahem* (remind me to set a trap tomorrow) in my house and there was none to be found. You could also use whatever kind of chocolate chips you like best. And you can switch the nuts around to your hearts content. Be creative like me and then blog about it! LOL!

1  1/2 C. chocolate chips
1/4 C. raw almonds, roughly chopped
1/4 C. pecans, roughly chopped
1/4 C. walnuts, roughly chopped

1 lb. butter
2 C. sugar
1/3 C. water
1 tsp. salt
1 tsp. vanilla

Butter a 15X10 jelly roll pan. Line with parchment or waxed paper and buter the paper. Sprinkle with the chocolate chips & nuts, set aside.

Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.
Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.
Remove from heat and stir in vanilla until well combined. Pour over the chips & nuts, spread evenly. Let set until cool, break into pieces, run to your room and hide them in your sock drawer so you can enjoy it all by yourself in peace.