English Buttercrunch Toffee

Have you voted in the photo contest?

Four of our trip pictures have been entered in a photo contest run by the good folks at easycar.com. Oh happy day - all four photos are currently in the top 10 out of 370 photos. You can vote for each by clicking here, (remember 10 is a good vote! *smile*)  here, here, and here.

Yes, you CAN vote for all four photos.

You can only vote once from any given IP address - this means you can vote once for EACH pic from both at home and at work! If you have two computers networked at home, you can only vote on one of them, however. If you have a Blackberry though, that is a third vote. If you send these links to friends, relatives, or people who bug you with unwanted e-mails - just think of the of votes! It boggles the mind.

Heck, do what I do - vote at every hotel, conference centre, and friend's house in which you find a PC attached to the internet. Don't be shy at all. :-)

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I unplugged the Kitchen Aid and let its engine cool down - it has had quite a work out over the past few days! Apparently we've made 32 different types of cookies and squares over the past two weeks. WHEW

I delivered the 16 dozen cookies and squares to the successful bidders in our silent auction at work. They raised $ 120 for the charity so I was happy with that.

Tonight after dinner Paul looked at me and said 'I don't know why I am so exhausted.'

Ummmmm . . .

Our work wasn't done though! Today we turned our attention to candy. First I made a double recipe of David Lebovitz's Caramelized Matzoh Crunch with Chocolate - a favourite of Paul's sister. While it was baking in the oven I whipped up a batch of toffee. This toffee is easy - it was this recipe that cured me of my fear of making candy (I still haven't managed fudge though - how silly is that?)

If you like a hard toffee with a hint of vanilla you'll purr over this!

Enjoy!

English Buttercrunch Toffee

1 cup sugar
1 cup butter; (no substitutes)
3 tablespoon water
1 teaspoon vanilla
1/4 teaspoon salt
1 cup semi sweet chocolate squares
3/4 c finely chopped pecans

Combine sugar, butter, water, salt, and vanilla in a medium sized, heavy duty saucepan. Cook over medium high heat to 310 degrees on a candy thermometer, stirring constantly. Pour into a foil lined and buttered 9X13 pan. Sprinkle the chocolate chips on top of the toffee. Allow to sit for about five minutes. Spread the chocolate evenly on top of the toffee, sprinkle with nuts. Cool and break into pieces.

Makes about 1 1/4 lb.

Comments

[girasoli]

I don't know how you do it. I made 3 types of cookies this weekend (2 batches each) and then was wiped out for days! I really envy you! I have been drooling over all of your recent baking posts.

[Laura]

That looks fabulous. I am so making it this weekend! Remember when we used to make truffles for the holidays. Do you still do that?

[JDeQ]

Girasoli - Palma says I have OBD (obsessive baking disorder)! If I do that she is the charter member of the club. LOL

Laura - enjoy it.

I haven't made truffles for years. After all that time fooling around with chocolate I have gotten a bit tired of it - it only took 44 years.

I recall that our triuffles were fabulous. I remember that you dad wanted us to sell them.