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Toffee brittle
Sweet, salty, nutty seasonal candy
By Caroline Cummins
December 12, 2008
Making toffee is surprisingly easy; the syrup is blisteringly hot, but getting the temperature just right isn’t terribly important, so long as you get it a deep golden color and don’t burn it.
Once you’ve stirred and melted the thick toffee ooze, you just fold in a pile of chopped nuts, scrape the goo onto a tray, melt some chocolate on top, and sprinkle with salt. Let cool, then break into pieces. The resulting tangy-sweet-crunchy treat will stay fresh for weeks.
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