Things with chocolate, toffee and insane amounts of browned butter are best eaten amongst friends. Or crazy relatives. It is the Christmas season after all and we are preparing, if nothing else mentally, for the influx of quality family time and chaos. Hooray!!
Even with family chaos abound, family time is amazing time and one that should be relished wholly. And I firmly believe that our crazy is the new normal and we are so fortunate to each be surrounded by loved ones this year.
This year in particular, make sure that no one is left out in the cold. Keep an open door policy to those who might not be able to spend the holiday with their loved ones, due to distance, finances, or whatever the case may be. It’s a time to celebrate love above all.
And you know what else is surrounded by love? This toffee. By warm, cozy, chocolatey love. Love enveloping butter. It’s never an unfortunate thing.
With salt on top if you must know. For good measure.
Hello, Christmas fat pants.
To make sure that your POST-Christmas jeans will fit into the new year – BigKitchen wanted to make sure we could shimmy and shake into our skinny jeans and giveaway a Soehlne Digital Scale .
With a 5 pound capacity you will be able to weigh out your food – or for the cooks amongst us – weight out ingredients to all of you most important recipes. Weighing your ingredients is a far more accurate assessment of what you have on hand. Flour packed into a measuring cup incorrectly can fluctuate the actual measurements by almost 10%! And when you’re baking that adds up and can drastically alter your results.
So whether you’re weighing your food for portion control or weighing your ingredients for cooking – a digital scale is a necessity in the kitchen.
Tell me: (mandatory)
Are you going to have a new year’s resolution?
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Salted Butter Toffee with Walnuts
Yield: 100 1-inch pieces
Prep Time: 15
Cook Time: 20
Total Time: 35 MInutes
1 pound Darigold butter
2-2/3 cups sugar
1/3 cup water
¼ cup corn syrup
½ cup Heath Toffee Bits of Brickle
2 cups chopped walnuts, divided
1 cup mini-chocolate chips
Combine butter, sugar, water and corn syrup in a large, heavy saucepan over medium heat; stir constantly to dissolve the sugar and melt the butter. Bring the mixture to a boil, occasionally brushing down the sides with a wet pastry brush to prevent crystallization. Cook, stirring frequently, until mixture registers 300°F. on a candy thermometer. (Check frequently as temperature approaches 300°F, since it cooks quickly and can scorch.) Remove from heat. Add 1 cup nuts and stir to mix well. Pour onto an oiled or non-stick sprayed 18x12-inch baking sheet. Use a spatula or spoon to spread the mixture to an even thickness.
Cool for about 5 minutes and score into 1-inch squares using a large knife. Sprinkle chocolate chips over top of squares; as the chips begin to melt, spread evenly with knife or metal spatula over top of candy. Sprinkle with remaining chopped nuts. Sprinkle with sea salt before chocolate cools completely. Allow the toffee to cool completely. Break or cut where scored into 1-inch squares.
Makes about 100 1x1-inch squares.
Adapted from Darigold Brandied Butter Toffee