Frypan Bare Essentials Toffee

By Anonymous -

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 top with chocolate chips and let set for 3 minutes.

Spread the chocolate out using a rubber spatula.

Optional: sprinkle walnut pieces on the top.


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