People love sweets. So why not make them what they want? My grandmother's toffee recipe gets high marks every Christmas. This toffee is better than anything I've had from a gourmet chocolate company- seriously- it's that good.
Usually, I sprinkle chopped nuts over the top, but this year, I didn't have any walnuts, so I used sea salt. The result? A more simplified taste, where the flavor of the toffee and chocolate really shines through. Thanks, Beth, for the idea! If you want to try to make this toffee all you need is a little patience, one stick of butter, 1 cup of sugar, 1/4 cup water. Combine all in pan. At high heat, stir constantly for about 15-20 minutes, until toffee is the color of a kraft paper bag. (I keep one next to the stove to be sure) if you feel more comfortable using a candy thermometer to tell when it's at the right crack stage, heat until 295 degrees.
Pour immediately onto a buttered cookie sheet. Let cool. Spread melted semi sweet chocolate chips (6oz is about right) onto toffee. Sprinkle with chopped walnuts, sea salt or both. Wait til chocolate hardens, then with the tip of a knife, break into pieces. Enjoy!