Wednesday, December 15, 2010

Brandini Toffee

While I did so well with the peanut brittle I wanted to try and make something in the caramel, peanut brittle family again. I decided to make some toffee. It is very similar to peanut brittle but boils for longer allowing a deeper flavor and color. It was a lot easier than I thought it would be. Once the toffee was done I melted down chocolate and poured it over the top. Then I chopped up pecans to finish it off. It was super easy to do and everyone loved it. The only thing that I would do different is to thin out the toffee a little more. Maybe spread it over two baking sheets. Some of the pieces of toffee were too thick causing you to really have to bite down hard on the candy.

Just a couple of pictures fo the toffee. This was the perfect little treat to place in the Hoilday baskets I made for some of our neighbors. Like I said the toffee was so good just need to make it a little thinner next time.


  1. Hi there, found you via martha stewart.....

    This looks reeeeeeeally good!

  2. Hi Found you via martha stewart too- looking for the recipe for the toffee and the recipe for your caramel crunch corn! I want to make a hostess gift for a very good friend of mine- any suggestions?

  3. So I'm planning on making this for Christmas gifts - and was curious if you remember what kind of chocolate you used. Did you use the exact same kind recommended in the recipe (Guittard French vanilla dark chocolate)