Frypan Bare Essentials Toffee
Ingredients 2 Sticks of Butter 1/4c Heavy Cream 1c Sugar 1/2c Packed Brown Sugar 1 tsp vanilla 1/2 bag semi-sweet chocolate chips optional: sliced almonds (about 1c) optional: walnut pieces (about 1c) Equipment Cookie Sheet Frypan (18" or so) Parchment Paper Technique Melt everything but the vanilla in the frypan over medium heat. Stir gently, until everything is blended together. It will start to bubble. Stir occasionally to keep the sugar in suspension. When the whole pan is bubbling away, watch carefully over the next 10-15 minutes or so. It will undergo a couple of color changes. When the toffee is starting to get to the second color change, it will be a medium brown color. To test it's hardness drop a bit into a glass of ice water. if the piece is nice and hard, add the vanilla (and almonds), give it a final stir and pour onto the cookie sheet that's been covered in parchment. Allow to harden for about 3 minutes. Sprinkle the