Not So English Toffee
I was snacking on white chocolate chips and pretzels with my 22 month old and discovered that the combination of sweet and salty is fantastic. I tried making English Toffee coated in chocolate and broken pretzels (in place of nuts) and, well, it was mighty tasty. Every time I entered the kitchen, the Toffee looked at me and said “See me, here I am. Come have a bite”. I happily obliged.
1 cup butter
1 1/2 cups sugar
3 Tablespoons corn syrup
3 Tablespoons water
2 cups thin pretzel sticks broken into pieces
12 ounces of semi sweet chocolate chips
Butter a 12×18 in pan. Cover cutting board with parchment paper. Cook first four ingredients in a pot until 280 degrees. Pour toffee into buttered pan. Let thicken and soft, yet still warm. Transfer to parchment paper. Pour chocolate chips on top, let melt. Smear chocolate. Spread pretzels on top. Let harden, then eat. If you want to substitute toasted almonds for some of the pretzels, that’s yummy too. Enjoy.
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