Pioneer Womans Butter Toffee

Woah friends, this recipe is dangerous to say the least. Now I know in a lot of my “food” posts I say that the recipe is a ‘must’ to make, but that’s because I only post recipes that I TRULY believe are musts!! Like this one here: Lia’s Butter Toffee from The Pioneer Woman. I’ve never made toffee,or even candy before, but this, THIS was to die for. And it was easy! AND I think I gained 10 lbs. in the process of it;)

Also something super handy to do before you make the toffee is calibrate your candy thermometer. I used the guidelines off of Ourbestbites and figured out {if the website that gave me this info was accurate} that for Phoenix the water boiling point should be 110 degrees. Good thing I did this before I made mine,because my thermometer only read 105 degrees. So for the toffee recipes I boiled mine up to 303 degrees instead of 298 degrees.

The only things I would’ve liked to know before hand were these:

• So I don’t have to use my brain I wouldve like to see the measurements like this for the butter and sugar: 1 lb. Sugar and 4 sticks butter {yep, 4:):) }
• Also, I followed the recipe to a “t” and somehow I think I managed to get more toffee than planned for. I would have liked to have two pans out with Silpats on them instead of one. In the moment though you definitely don’t have time to grab another pan and silpat, so my toffee ended up being a little thick to the bite because I couldn’t spread it any thinner on the pan.
• That I wouldn’t be able to stop eating it once I started!!

Recipe: Lia’s Butter Toffee

Prep Time: 10 Minutes  |  Cook Time: 30 Minutes  |  Difficulty: Intermediate  |  Servings: 1

Ingredients

• 16 ounces, weight Butter, Melted
• 16 ounces, weight Granulated Sugar
• 3 ounces, fluid Water
• 1 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 16 ounces, weight Chopped Topping: Toasted Nuts, Candy Canes, Sea Salt, Etc.
• 24 ounces, weight Tempered Dark Chocolate For Coating, Melted

Preparation Instructions

*Necessary Equipment: Candy Thermometer*

Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.

Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.

Remove from heat and stir in vanilla until well combined.

Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin.

Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with half of the melted chocolate and immediately sprinkle with topping.

When chocolate has totally set, carefully flip over (it’s okay if it falls apart a bit) and coat other side with the rest of the chocolate. Sprinkle on topping.

Definitely need to work on making the chocolate look pretty next time! Oh and I purposely left a non-chocolate area, you know, just incase I want it plain:)

Allow to set, then break into bite-size pieces.

Store in an airtight container.

I did the sea salt for my topping. Although, candy cane might be up next:)

You.must.make.this.

<3,

Adri