It’s a bold statement, I know, but I’ll stand behind it until my last breath.
Which will probably be due to overstuffing my face with this toffee.
The best part, besides the fact that it’s the world’s best toffee, is that it’s so ridiculously easy. Not easy like that Sigma Nu hoped I was in 1987 when he asked me at a party if I liked donuts and when I said yes asked me to stay for breakfast (the donuts were tempting, but he was not)—easy like this:
Although, you will need a candy thermometer to make this, so I suppose if you don’t have one and have to run to Target or Bed, Bath & Beyond turns this recipe into a huge pain. Unless you make a stop at Starbucks for a peppermint mocha to reward yourself for having to make the run for the candy thermometer. Obviously.
The recipe comes from my sister-in-law, who used to send us a bag every year. But after a few years of gorging the entire bag in a matter of hours I got wise and learned how to make it myself.
Now I can spread out my gorging over a couple of days.
It’s a great treat to put in cute bags or jars and give as gifts, too, but since that would mean less for me I don’t usually do it.
Let me know if you try it, and if you, too, think it’s the World’s Best!
World’s Best Toffee
1 cup butter (real butter only)
1 1/2 cups packed brown sugar
1 bag of chopped pecans
1 cup (or so) semi-sweet chocolate chips (or your favorite chocolate)
sprinkles optional — but life is more fun with sprinkles so I’d go for it
Spread pecans in bottom of 9×13 un-greased Pyrex dish
Bring butter and brown sugar to a boil, stirring constantly, until the mixture reaches 280°-290° on a candy thermometer. It’s VERY IMPORTANT you let the mixture reach this target, no matter how tired you get of stirring or how much your fingernails feel like they’re melting from the heat of the boiling sludge. If you don’t your toffee will be chewy and will not be the World’s Best.
As soon as the temperature reaches about 290° pour immediately over pecans and spread lightly to edges. Scream “SHIT!” a lot as your OCD kicks in when you notice it already starting to set before you get it all spread to the edges.
Bust apart by jabbing a butter knife into it repeatedly, which is a great way to get out your frustrations at the fact that you’ve had to wait a few hours for that damn chocolate to set.
Let the gorging commence.
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