Friday, September 5, 2008

Toffee, Not Coffee


My husband Randy doesn't drink coffee. Not only does he not drink it, he doesn't like it. In case you are wondering, you are allowed to live in Seattle if you don't like coffee, but you have to plead your case in front of a jury.

To add insult to injury, he doesn't like coffee flavored things - so things like Mud Pie and Tiramisu are out. (However, we ordered a sky high slice of Mud Pie at the Pioneer Saloon in Sun Valley and I noticed that he ate his share. Hmmmmm.)


I know, between
the beets and the coffee, it's a wonder I married him. He does have many redeeming qualities, one of which being that he is very smart. I mean, really smart. Like has two master's degrees, one of which from that school back East that starts with an "H". So it really tickled me when I offered him some of this amazing toffee the other day. He said he didn't like toffee. I said, "It's basically hardened caramel, peanuts, and chocolate - what's not to like?" After careful consideration he said, "I think I think I don't like it because toffee rhymes with coffee." OK, Mr. Mensa, glad we cleared that up. As my (blond) neighbor Deb said, "That is such a blond comment!"

After a taste, I was unable to keep his hand out of the bag. For you coffee haters out there, don't discriminate against delicious things that rhyme with your hatred! This toffee is easy, decadent enough for a dinner party, and it makes a ton - and keeps well. Hup to!


Chocolate Peanut Toffee

Gourmet
Magazine
Makes about 3 pounds


I was unable to fit this pan in my freezer, so I put it in the fridge for about 2 hours. It hardened just fine.


4 sticks (1lb) unsalted butter, cut into pieces

2 cups sugar

1/4 tsp. salt

4 cups whole cocktail peanuts, plus 1 cup chopped (1 lb. 10 oz.)

8 oz. 70%-cacao bittersweet chocolate, finely chopped


Equipment: a 15 by 10 by 1 inch baking pan (also called a jelly roll pan), a candy thermometer, a metal offset spatula


Butter baking pan and put on a heatproof surface.


Bring butter, sugar, and salt to a boil in a 4-5 quart heavy pot over medium-high heat, whisking until smooth, then boil, stirring occasionally, until mixture is deep golden and registers 300 degrees on thermometer, 15-20 minutes.


Immediately stir in whole peanuts, then carefully pour hot toffee into center of baking pan. Spread with spatula, smoothing top, and let stand 1 minute, then immediately sprinkle chocolate on top. Let stand until chocolate is melted, 4-5 minutes, then spread over toffee with cleaned spatula. Sprinkle evenly with chopped peanuts, then freeze until chocolate is firm, about 30 minutes. Break into pieces.


Toffee keeps in an airtight container at room temperature for two weeks.

6 comments:

My Sweet & Saucy said...

I LOVE toffee! This looks outrageously good!

lisa said...

I love toffee and make it every holiday season. I use pecans in my version, and it's always a crowd pleaser!

Cathy - wheresmydamnanswer said...

I am a huge toffee fan but have never made it at home - You make it look so easy. This will be a great addition to the holiday baking menu!!

Deborah said...

I'm not a coffee fan, either, but I wouldn't be able to stay away from this toffee!! It would probably be very dangerous in my house, because I could probably eat the whole pan!

Hillary said...

Haha did a Harvard graduate really just dismiss the taste of a food based on what its name rhymes with? If he uses this justification for everything, he'll miss out! For example, beets rhymes with meats...Does he not like meat?! :)

Hillary
Chew on That

Megan. said...

i love toffee but i usually only get to enjoy it once a year around christmastime. but i think i'm going to have to try to make this sooner than that!