This english toffee is my grandmother’s recipe, and it is really too easy for it’s own good. Plus, it makes a metric ton of toffee, so make sure you have somewhere to give it away.
- 1lb Butter
- 2 1/2 cups sugar
- 1/4 tsp cream of tartar
- 1 package chocolate chips
- 1 cup pecan pieces
Place butter and sugar in the pan on high. Break up butter. Stir vigorously all the time while cooking. As mixture starts to bubble along sides, add cream of tartar – stir. Keep stirring until miture turns toffee colored – light brown (300 degrees farranheit = hard crack).
Pour on lightly buttered aluminum cookie sheet. Spread on chocolate chips while hot with spatula (give them a second to melt, spreading will be easier). Sprnkle chopped nuts on top, then refridgerate. Break into peices when hard.
This is not in the instructions my grandmother gave me, but I wrote at the bottom of the page:
DON’T WUSS OUT!!!!
The color that the toffee turns is much darker than I think the recipe indicates, so if you’re cooking without a thermometer, really give it a chance to turn a nice toasty brown before you pour it! Otherwise, you won’t get a good hard crack.
As for the Chocolate Peppermint Pinwheels, I stole those from Alton Brown
Chocolate Peppermint Pinwheels
- 1 batch Sugar Cookies, recipe follows
- 3 ounces unsweetened chocolate, melted
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1 teaspoon peppermint extract
- 1/2 cup crushed candy canes or peppermint candies
Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.