I love this quick, easy recipe- it makes a perfect Christmas gift from the kitchen, too. If you’re interested in making more homemade Christmas gifts, I also have a popular recipe for fudge, here, and homemade skin care gift ideas here, plus a gingerbread ornament craft here.
This toffee’s even alright for those on gluten-free diets. Plus, it keeps well. Although baked goods can be popular Christmas gifts, they can more often go stale before the recipient has time to eat them. It’s nice to give something that holds up better!
I had this recipe posted on my old recipe website (at pccuisine.com), and people are still looking for it. After all, it is always nice to have a quick, 7-minute dessert recipe handy. And it only has six ingredients!
So here’s it is: a version adapted from an old Betty Crocker recipe. It’s a simple recipe once the technique is mastered , and comes in handy for gifts, or to have on hand for last minute guests. Makes about 30 or so pieces.
- 1 1/2 c. chopped nuts (pecans, walnuts, or toasted almonds)
- 2 sticks butter (1 c.)
- 1 1/4 c. sugar
- 1 tsp. vanilla (or almond extract, if using toasted almonds)
- dash salt
- 1 rounded c. chocolate chips (8 oz.)
1. Butter a 9 x 13 ” pan, and spread with: > 1 1/2 c. chopped nuts (pecans, walnuts, or toasted almonds)
2. In a heavy-bottomed sauce pan, begin heating the following: > 2 sticks butter (1 c.) > 1 1/4 c. sugar > 1 tsp. vanilla > dash salt
3. Stir constantly, keeping it at a medium high heat. Set the timer for 7 minutes; that’s about how long it takes for it to get to the right temperature. Just when the sides of the pan start darkening, it’s ready to pour over the nuts in the pan. Spread to the edges, then cover with: > 1 rounded c. chocolate chips (8 oz.)
4. Let chocolate melt (about 5 minutes), then spread over toffee. Let cool until chocolate’s set (about 1 hour), then chop/cut into pieces.
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