The really great thing about reading TheKitchn is that it inspires me to make all sorts of things that I wouldn't normally have thought about even venturing a stab at. Just over the last three months, I've used their recipes to make Garlic Zucchini Soup and Chocolate Orange Truffles for my engagement party in October, as well as homemade No-Knead bread (yesterday) and Mailing Toffee (tonight). If the soup, truffles and bread are any indication, the toffee should be out of sight!
The assembly of ingredients. As usual, I didn't have all the ingredients on hand, so I replaced the vanilla extract with rum.
Melting the butter, sugar, salt and water. Putting a full pound of butter in here made me think I was having a real Paula Deen moment, but boy, is the taste of this worth it!
Here's the toffee spread out on the cookie sheet. I sprayed non-stick spray on the aluminum foil, just to be on the safe side. The color didn't come through really well on this picture, but the toffee was a beautiful tawny brown.
The chocolate chips before they've melted into the toffee. Next time, I'm only letting half of them melt in this step.
Final step: sprinkling the almonds on. Yum!
4 comments:
Hey,
Thanks so much for the shout out. I'm so inspired to hear that you like TheKitchn.com. Please keep reading and email us if you have ideas for posts or cooking projects we can help you with.
Chris from TheKitchn
I'm a little sad that there's no toffee at work today :) but I hope you feel better!
The post about pumpkin creme brulee on the kitchn made my knees a little weak, so it might have to be a project for after xmas.
Also, take a look at 101cookbooks.com. It's not only mouth-watering recipes (almost all vegetarian!), but amazing photography as well.
I am on a "use all the perishable food before we go away" rampage right now, so we're looking at funny things like broccoli-potato-buttermilk curry or something like that right now. I'm hoping recipezaar.com comes in handy...
First, I super-psyched that the folks at TheKitchn posted here...it just makes me smile.
Second, apologies for not linking the toffee photos earlier...a nasty bug has laid me out for the better part of the last two days. I've edited the original post to include the photos. For the record, the toffee is FAB-ulous! I think next time, though, I'll only use half the chocolate chips at first, to get a lighter chocolate coating on the toffee, then toss the remaining half of the chips on top for better texture.
it's funny, how the toffee cooling on the baking sheet kind of has a pumpkin-ish color to it. pumpkin toffee? hmmmmmmm... might bear some experimentation when i get back from the holidays. after the meyer lemon marmalade that i just found in a new bargain cookbook.
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