Christmas Treats Extravaganza part II

All I really have to say about this is that OH MY GOD IT’S LIKE EATING BROWNED BUTTER IN SOLID FORM! AND WITH CHOCOLATE! AND NUTS! The saltine cracker toffee used to be my favorite thing ever to eat at Christmastime but after making this, I’m all “saltine toffee what? who?” If you want to make this then not give it as a gift and eat it all on your own, I totally understand and fully condone that feeling.

Old Fashioned Butter Crunch Candy 
recipe from Sweet Pea’s Kitchen

You Need:

1 3/4 sticks of butter
1/2 cup almonds (or whatever nuts you want)
1 1/3 cups sugar
3 Tablespoons water
1 Tablespoon light corn syrup
about 3/4 to a full cup of chocolate chips, whichever kind you like

If you’re going to toast your nuts, do it in a 350 degree oven, with the nuts on a baking sheet, stirring them occasionally and bake them for 5 or 6 minutes, just until they’re lightly toasted. Put them in your food processor and whiz them until they’re in small pieces.

Line a 9×13 baking pan with foil and butter that foil. Butter it well. In a large pot (I use a nonstick stock pot), melt the butter. Add in the sugar, water and corn syrup and bring it to a boil. Let it boil, stirring it constantly, until the whole thing turns a beautiful amber color and the temperature registers about 310 on a candy thermometer (you want hard crack stage). You’ll have to keep an eye on your temperature while it’s cooking; if it feels like it’s getting too dark too fast, turn that stove down and just keep stirring the mixture so nothing sticks or burns to the bottom of the pan. The secret to candy making, I’ve found, is constant hovering and attention to what you’re making. You can’t just start it then leave it because that spells candy DISASTER.

it will look like this eventually

Once it registers the right temperature, immediately pour the caramel into the baking dish. BE VERY CAREFUL DOING THIS BECAUSE HOT, MELTED SUGAR IS HELLA HOT. It can burn you bad, seriously. Be careful. Let the mixture cool for about 5 minutes, letting it firm up just a little bit. While it’s still warm, scatter your chocolate evenly all over the candy. Let it sit for another 5 minutes until the chips have visibly softened, then spread that melted chocolate out evenly over the candy (use a spatula or the back of a large spoon to do this). Sprinkle your nuts all over the chocolate layer and press lightly with the spoon or spatula so they’ll stick. Let the whole thing cool and solidify completely, then break the candy into pieces.


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