Toffee

I DON'T LIKE NUTS, BUT CRUNCHY TOFFEE IS GOOD IN LOTS OF STUFF - or JUST PLAIN!

From the kitchen of: Found online (I like it better than the original Boren family one).

INGREDIENTS:

• 2 C butter

• 2 C sugar

• 3 oz water (3/8C)

• 1 tsp salt

• 1 tsp vanilla

• Chocolate for top

• (Nuts for top if you like - I did this with hazelnuts 2013, and it was yummy)

INSTRUCTIONS:

1. Combine butter, sugar, water, and salt in heavy saucepan.

2. Bring to boil, stirring constantly.

3. Cook over moderate heat, stirring gently up to 298°F

4. Remove from heat and add vanilla until well combined.

5. You can have nuts ready on the pan if you want nuts in the toffee part (Anne uses cashews and then white chocolate on top!)

6. Pour into greased cookie sheet - or just straight on to parchment paper (no grease necessary) - it's ok if it's not uniformly thick.

7. Allow to cool - and blot excess oil off the surface.

8. Melt chocolate and coat surface of toffee - add nuts while still wet on top if you want.

9. After it is set, you can flip toffee over and put more chocolate and toppings on top if you like (I'm usually content with just one side - then I want to eat it).

10. Break into bite-sized pieces when completely cooled. Scoring it has never really worked for me...

MAKES: 1 large cookie sheet worth