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!
If I were you I’d stop everything immediately and mark my calendar to visit Ciao Chow Bambina, this Friday, March 10th, for what is sure to be an historical event.
That’s all I’m at liberty to reveal in this moment.
But just know this – EPIC is not too big a word to describe what we’re guaranteed to experience this Friday, March 10th.
If you’re one who can’t get enough of St. Patrick’s Day, then, this Friday, March 10th (have I mentioned that?), will be an exciting day for you.
And this Homemade Butter Toffee, in all of its buttery toffee goodness, will play a role in what will undoubtedly be a day to remember.
You won’t want to miss it.
So I’ll see you this Friday! March 10th. Bright and early. 🙂
- 1 cup unsalted butter
- 1 cup sugar
- ½ tsp. vanilla extract
- 10 oz. bittersweet chocolate chips (I use Ghirardelli 60% cacao)
- ½ cup Virginia peanuts, chopped
- 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 ¼-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.
Toffee recipes from around the web…
Chocolate-Toffee Shortbread Hearts from Tutti Dolci, All Sweets
Coffee Toffee Truffles from A Salad for All Seasons
Salted Caramel Chocolate Almond Clusters from Love In My Oven
Caramel Toffee Cupcakes from My Mom Taught Me To Play With My Food