Hmm … it’s the last Monday of the month … I wonder what that could mean. Yes, you got it … it’s Secret Recipe Club time!
Faithful readers of Rhubarb and Honey know that I’ve been participating in The Secret Recipe Club for awhile now. The idea of The Secret Recipe Club is similar to other blog exchanges in that each participating blogger is assigned another participating blog to make a recipe from, but the twist with The Secret Recipe Club is that you can’t tell anyone whose blog you have—shhhh, it’s a secret!—until you finally post about the blog you were assigned and the recipe you chose.
This month, my assigned blog was Beautiful Disasters, written by the youngest SRC member I’ve met yet, Casey, a high schooler who plays varsity soccer, runs 5Ks with her dad, and juggles homework and writing a food blog … bravo, Casey, bravo!
Casey has a bunch of fun recipes on her blog, and I was tempted to make a number of them, including her homemade Wheat Thins, Hawaiian sweet rolls, French Silk pie, and the incredible “One Ingredient Creamy Dreamy Ice Cream,” which I will definitely be trying soon!
In the end, I chose Casey’s recipe for homemade toffee. Why? Because I’ve always wanted to make it, but I have an irrational fear about cooking sugar for a long period of time. Think visions of burnt sugar … and burnt, ruined pots. I know, I know … get over yourself and just make it … and I did!
Turns out, a handful of ingredients and a little bit of patience are all you need to make homemade toffee. Seriously, I was truly surprised at how simple the process was. And the end result? Fabulous! Crunchy toffee topped with chocolate and nuts? Yes, please! Both my dad and The Chef are big toffee fans, and my chocolate pecan toffee drew rave reviews. Thanks, Casey, for helping me conquer a kitchen fear!
Chocolate Pecan Toffee
- 2 sticks butter (1 cup), cut into tablespoon size pieces
- 1 cup white sugar
- 1/8 teaspoon salt
- 1 cup chocolate chips
- 3/4 cup pecan “bits”
1. Cover a 9 x 11 baking sheet with aluminum foil. Set aside until needed.
2. In a heavy bottomed 2 quart saucepan, combine the butter, sugar, and salt. Cook over medium heat, stirring regularly until the butter is melted and nicely combined with the sugar.
2. Raise the temperature to medium-high and allow the mixture to come to a boil. Once boiling, lower the heat to medium again, and cook slowly until the mixture becomes a dark amber color, approximately 10 to 15 minutes, stirring occasionally throughout. If using a candy thermometer, cook until the temperature has reached 285°F (137°C).
3. Once the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate chips over the top, and let set for a few minutes to soften. Once softened, spread the chocolate into a thin, even layer, covering the toffee. Sprinkle the nuts over the chocolate and press gently into the chocolate to set.
4. Place the toffee in the refrigerator to chill until fully hardened, approximately 1 hour. Break or cut into pieces, and store in an airtight container.
1. I recommend pouring the toffee towards one end of the cookie sheet as this amount of toffee will not fill the entire pan; you’ll end up with one perfect edge, and one a bit ragged, but I trimmed that edge with a knife … and ate all the ragged bits!
2. I used a combination of mini-chocolate chips and regular-sized chips and found that the mini-chips do not spread nearly as easy so I recommend only using regular-sized chocolate chips.
3. Don’t worry if it doesn’t look that beautiful after you’ve spread the melted chocolate chips … the nuts will cover any imperfections!
4. Speaking of nuts, I found that the pecan “bits” covered the chocolate better and resulted in a better texture than larger pecan pieces. Don’t like pecans? Feel free to substitute almonds or any other nut.
5. This recipe can easily be doubled as per the original version at Allrecipes.com.
To learn more about The Secret Recipe Club or to join in, click here to read about it and sign up!