It’s toffee time!
Actually, its long past toffee time.
When I posted my Toffee Pecan Caramel Pound Cake back in April as my 3rd dessert recipe post ever, I mentioned how my my mother-in-law gifts us her famous toffee every Christmas. I got almost as many requests for her toffee recipe as comments on my pound cake! With good reason. A reliable, delicious, toffee recipe is hard to come by and this toffee isn’t just delicious, it’s its so addictively delicious you should add warning labels to all your gift tags.
To my mother-in-law’s already delectable toffee, I added a chocolate layer on top along with crushed pecans so now we have a base of toasted almonds with chocolate chips dusted with cinnamon, smothered in buttery toffee, coated in chocolate sprinkled with pecans. If you are not a toffee addict yet, this will make one out of you.
I honestly never wanted to learn how to make toffee because I knew I would eat it all – every time. Not many desserts do that to me. This toffee does. I finally decided it was time to make toffee for Christmas gifts and had fabulous intentions of gifting this toffee to neighbors and friends but I ended up gifting it to myself. Patrick’s been wondering what to get me. I’ll just let him know I’m set. So now I just need to carve out 20 minutes to make more toffee. Yes, 20 minutes, that’s all it takes. (Update – these pictures show cinnamon chips on the base but when I made the toffee again, I used chocolate chips on the base and sprinkled cinnamon on top and found this was the best combination ever.)
Toffee is seriously the easiest and quickest dessert to whip up and perfect for gifting if you have a candy thermometer. You should be able to pick up a candy thermometer anywhere and then this toffee becomes fool proof. Before I made this toffee, I looked at a lot of other popular toffee recipes and the most common complaints/comments were the butter separating or the toffee not hardening. That can all be solved with a candy thermometer which ensures your toffee reaches just the right temperature every time and comes out perfect every time.
First, you toast your almonds, sprinkle with chocolate chips, then boil your butter, water, sugar, and corn syrup together (yes, corn syrup, it is needed for Marcia’s famous toffee and there is no substitute – because after all this toffee already has a pound of butter – it was never going to be healthy) until your thermometer reads 300 and then pour this toffee mixture over the almonds/chocolate chips. Next, sprinkle the toffee with chocolate chips that you let sit 1 minute then smear across the toffee then sprinkle with chopped pecans – like this:
That’s it! Seriously, so simple. The hardest part is having the patience to stir the butter/sugar/syrup for 12-16 whole minutes. I actually set up my laptop and was watching The Voice while I stirred. Then I didn’t need any patience, then there was nothing remotely hard about it…except not eating it all. Fail.
After the toffee cools, you have what tastes like professional candy store toffee bursting with toasted almonds and cinnamon sprinkled chocolate chips all smothered with more chocolate. You are definitely going to want to deliver this toffee ASAP or you will eat it all – Merry Christmas – to you! And Merry Christmas to all your family, friends and neighbors – on the second batch.
Carlsbad Cravings Original adapted from my mother-in-law’s toffee
Never miss a Carlsbad Cravings Creation:
You might also like: