Description
This Homemade Butter Toffee, Part I of an inspiring St. Patrick’s Day offering, is set to make its mark on the World Wide Web, this Friday, March 10th!
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup sugar
- 1/2 tsp. vanilla extract
- 10 oz. bittersweet chocolate chips (I use Ghirardelli 60% cacao)
- 1/2 cup Virginia peanuts, chopped
Instructions
- In a 2 qt. saucepan, combine butter, sugar, and vanilla, over medium heat.
- Cook, whisking constantly until butter melts and mixture turns brown, about 8 – 10 minutes.
- Immediately pour toffee onto an ungreased cookie sheet.
- Quickly spread the mixture to about 1/4-inch thickness.
- Sprinkle with chocolate chips; let stand for about 1 minute then spread the chocolate in an even layer until smooth.
- Sprinkle with chopped peanuts.
- Let stand at room temperature for 1 – 2 hours or refrigerate until firm.
- Break into small pieces.
- Store in airtight container.